HOMEMADE ROMANY CREAMS
Nog ‘n resep gemaak. Ons hou nie baie van geplakte koekies nie. So ek het hom so bietjie anders gemaak ☺️.
- 375 g unsalted butter, at room temperature
- 325 g sugar
- 125 ml boiling water
- 40 g cocoa
- 425 g self-raising flour
- 160 g coconut
- 250 g Corn Flakes, lightly crushed
- 200 g dark or milk chocolate, for the filling
Cream together the softened butter and sugar using an freestanding mixer or handheld electric whisk. In a separate bowl, combine the boiling hot water and cocoa until dissolved, and set aside. Once cooled slightly, mix the chocolatey liquid into the butter and sugar mixture.
Sift together all the dry ingredients and then add this slowly to the mixer, followed by the crushed Corn Flakes. Give the dough a final mix and then roll into small balls and arrange on a baking sheet lined with grease proof paper – or, even better, a Silpat mat.
Remember that the final product is two biscuits sandwiched together so don’t make them too big. Flatten each ball slightly with a fork and make sure they aren’t too close together to allow for a little spreading.
Bake at 180°C for 15 minutes, then remove from the oven and allow to cool completely on a wire rack.
Melt the chocolate gently in the microwave, then sandwich the biscuits together with it. Allow to cool and harden completely before serving.
And there we have it, homemade Romany creams to bring a sparkle to any tea time.
Photo: Estelle Kruger
