Mock Romany Creams Biscuit
These Mock Romany Creams Biscuit is as close to the real thing as you will get
Servings: 40
Ingredients
- 125 gram/1/2 cup butter
- 1/4 cup granulated sugar
- 3 tbsp golden syrup
- 1 tsp vanilla essence
- 3 tbsp cocoa powder
- 1/2 cup dessicated coconut
- 1 cup+ 2 tbsp cake wheat or all purpose flour
- 150 gram milk or dark chocolate for sandwiching the biscuits
Instructions
- Preheat oven to 160 degrees Celsius. Line two large cookies sheets with baking paper and set aside
- Beat the butter and sugar until creamy. Mix in the golden syrup and vanilla essence. Sift in the cocoa.
- Mix in the coconut and add the flour, little bits at a time until you form a soft dough. Add the 2 tablespoons of flour or more only if required. Dough needs to be just soft enough to be rolled out
- Divide the dough in halves. Roll one half out about 3mm thickness. Scrape the dough with a fork from top to bottom. Cut the dough into circles,3.5cm in diameter. Press the edges in a little to create an oval shape, if you wish
- Place the biscuits, a little apart, on the cookie sheets and bake at 160 degrees Celsius for 17 minutes
- Cool them on a wire rack. Melt 1/3 of the chocolate in a small bowl, in the microwave at 20 second increments. Doesn't have to be completely melted. Mix it all together.
- Wait for the chocolate to cool slightly. Sandwich the biscuits with the chocolate
- Store in an airtight container