youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Romany Creams

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

USA children love Oreo's, SA children love Romany creams These dreamy chocolate biscuits are loved by thousands in SA

USA children love Oreo's, SA children love Romany creams These dreamy chocolate biscuits are loved by thousands in SA

Ingredients

Serves: 50

Metric Cups

For the Romany Creams

  • 125 millilitres cocoa powder
  • 125 millilitres drinking chocolate
  • 125 millilitres boiling water
  • 375 grams butter (softened)
  • 375 grams caster sugar
  • 375 grams cake flour (sifted)
  • 10 millilitres baking powder
  • 3 millilitres salt
  • 240 grams desiccated coconut
  • 5 millilitres vanilla essence

For the Filling

  • 200 grams dark chocolate (good quality, melted)
  • 60 grams butter (softened)
  • 15 grams drinking chocolate
  • 15 millilitres chocolate liqueur

For the Romany Creams

  • 4 fluid ounce unsweetened cocoa
  • 4 fluid ounce drinking chocolate
  • 4 fluid ounce boiling water
  • 13¼ ounces butter (softened)
  • 13¼ ounces superfine sugar
  • 13¼ ounces cake flour (sifted)
  • fluid ounce baking powder
  • fluid ounce salt
  • 8½ ounces desiccated coconut
  • fluid ounce vanilla essence

For the Filling

  • 7 ounces bittersweet chocolate (good quality, melted)
  • 2⅛ ounces butter (softened)
  • ½ ounce drinking chocolate
  • 1 fluid ounce chocolate liqueur

Method

Romany Creams is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180%C Grease and flour two large baking trays.
  • Dissolve cocoa powder and drinking chocolate in boiling water, leave to cool.
  • Cream together butter and castor sugar until pale and fluffy.
  • Sift together flour,baking powder and salt. Add cooled chocolate mixture to creamed mixture, add the sifted dry ingredients. Stir in desiccated coconut and vanilla essence.
  • Drop small oval shaped spoonfuls on to prepared baking trays.
  • Bake for 12 to 15 minutes, remove from oven, leave to cool on a wire cooling rack.
  • Filling:

  • Combine melted chocolate, butter,drinking chocolate and chocolate liqueur.Mix until well blended and cool enough to spread.
  • Sandwich biscuits together with a thick layer of filling. Leave to set.
  • Preheat oven to 180%C Grease and flour two large baking trays.
  • Dissolve unsweetened cocoa and drinking chocolate in boiling water, leave to cool.
  • Cream together butter and castor sugar until pale and fluffy.
  • Sift together flour,baking powder and salt. Add cooled chocolate mixture to creamed mixture, add the sifted dry ingredients. Stir in desiccated coconut and vanilla essence.
  • Drop small oval shaped spoonfuls on to prepared baking trays.
  • Bake for 12 to 15 minutes, remove from oven, leave to cool on a wire cooling rack.
  • Filling:

  • Combine melted chocolate, butter,drinking chocolate and chocolate liqueur.Mix until well blended and cool enough to spread.
  • Sandwich biscuits together with a thick layer of filling. Leave to set.
  • Additional Information

    Biscuits keep well, store in an airtight container, for up to two weeks

    Biscuits keep well, store in an airtight container, for up to two weeks

    Tell us what you think

    What 1 Other has said

    • How do you work out 125ml of cocoa powder and chocolate powder? Do you mean the powder should come up to the 125ml level in a measuring jug. Or do you men you mix it with water first. But you then say dissolve it in water! I can't work out what to do with this recipe.

      Posted by judithnicklin on 1st May 2014
    Show more comments