Tag Archives: chocolate coconut

Romany Cream Tribute Biscuits

28 Aug

Any ex-pat South African in England will tell you that the sweets, the chocolates, the crisps (chips!) and the bubblegum are all so much better back there, out in the old country. Whether true or not is not for me to say. Nostalgia plays games with our taste buds, but I have to admit that Simba chips (never call them crisps – please!) Chappies bubblegum and Peppermint crisp chocolate bars have always been. to my mind (and tongue) unbeatable. And Tex bars, oh my! And Wicks. And Milo bars. And…and….the list goes on.

However, the pinnacle of Saffrican yumminess is the biscuits. The sort you buy in packets from the corner shop. I have fond memories of Lemon Creams, those square-shaped biscuits between which was sandwiched a layer of tart, lemony goodness. The trick was to pull the two halves apart, scrape off the bright yellow cream and eat that first, before dunking the biscuit squares into a cup of tea or coffee.

Up there on the Olympus of bought biscuits, however, is the Romany Cream. Why Romany? I have no idea and I’m sure whoever named them originally had no idea either as I can’t quite fathom the connection between chocolate, coconut and gypsies. But who cares when the combination is so delicious and so more-ish.

It’s possible to get Romany Creams here in England and occasionally I treat myself to a pack from my excellent local supplier of South African goodies. But the challenge was to make my own. Or at least something a bit like them. So here we are…Romany Cream Tribute Biscuits.

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INGREDIENTS

60 g pure cocoa
60 g drinking chocolate ( I used Nesquik)
110 ml boiling water
180 g softened butter
180 g self raising flour
180 g caster sugar
i teaspoon Baking Powder
pinch of salt
110 g desiccated coconut
1 teaspoon vanilla

FILLING

100 g plain chocolate – 70 % cocoa solids
30 g softened butter
10 g drinking chocolate

METHOD

  1. Preheat oven to 180 C and line at least four large oven trays with baking paper.
  2. Dissolve the cocoa and drinking chocolate in the boiling water. Stir until the mixture is smooth a thick and leave to cool.
  3. Cream the butter and caster sugar and pale and light.
  4. Add the sifted dry ingredients and beat to combine.
  5. Add the cooled chocolate mixture and continue beating. (I used the food processor for this but will probably use the large Kenwood mixer and  K beater next time)
  6. Stir in the vanilla and coconut and combine thoroughly. Use a wooden spoon at this point as the mixture is dense and heavy. My food processor found it difficult to cope.
  7. Dip your hands in cool water and shake off the excess. Use your damp hands to shape small balls of mixture and flatten to approximate oval shapes using the back of a fork.

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Be sure to spread them out quite a bit as they will spread when they bake.

Place in the pre-heated oven and bake for 12 – 15 minutes then leave to cool on a cooling rack while you make the filling.

 

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The finished biscuits are then sandwiched together with the cream filling. They were a lot less crunchy than the real thing (I may have to let them bake a little longer next time) but I think they tasted just like the Romany Creams of my dreams. Richly chocolatey and cocnutty too. Bliss.

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