Romany Creams (Crunchy Chocolate Coconut Creams)
A delicious crunchy chocolate coconut cream sandwiched together with milk chocolate.
Servings18 biscuits/cookies
Ingredients
- 115 grams butter (softened)
- 100 grams white granulated sugar
- 20 grams golden syrup
- 1 teaspoon vanilla extract
- 125 grams plain flour (all-purpose/standard grade)
- 15 grams corn starch
- ½ teaspoon table salt
- 30 grams unsweetened cocoa powder
- 50 grams desiccated coconut
- 1 eggs (large)
- 125 grams milk chocolate (chips/bar/slab)
- 1 teaspoon baking powder
Instructions
- Cream together the softened butter, sugar, salt, vanilla extract and golden syrup until combined.115 grams butter, 100 grams white granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon table salt, 20 grams golden syrup
- Then add the room temperature egg and mix through until light and fluffy.1 eggs
- Sift in the flour, baking powder, cocoa powder and cornstarch. Add in the coconut and mix until just combined.125 grams plain flour, 15 grams corn starch, 30 grams unsweetened cocoa powder, 1 teaspoon baking powder, 50 grams desiccated coconut
- Place the biscuit dough onto a sheet of cling film or plastic wrap and bring it together into a disc or rectangle, seal tightly and place in the fridge for 30 minutes to 1 hour.
- Liberally flour a clean surface, place the dough on the surface, flour the top of the dough, and roll out until about 0.5cm thick. Cut out rounds or squares about 4-5cm big. Place these rounds back in the fridge for another 30 minutes.
- Preheat the oven to 170°C/340F. Place the biscuits on a baking tray lined with baking paper about 3cm apart. Bake for 10 to 12 minutes. Allow cooling on the baking tray for 5 minutes before transferring to a wire cooling rack.
- Bake the cookies for approximately 10 to 12 minutes, checking at the 10-minute mark.
- Allow the cookies to cool on the baking sheet for 10 minutes, then place them on a wire rack to cool completely.
- Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. Or by placing the chocolate in a glass dish over a saucepan of water (do not let the water touch the glass), and heating over low-medium heat until the chocolate is melted.125 grams milk chocolate
- Sandwich the biscuits together and allow to set before serving.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
This recipe makes approximately 36 single biscuits or 18 sandwiches.
Store in an airtight container at room temperature for about a week.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Sodium: 138mg