YASMEEN’S ROMANY CREAMS

I made many Romany cream recipes, but this one seems to be the best and the easiest.

250 g butter
1 cup castor sugar
¼ cup sunflower oil
1 egg
1 teaspoon vanilla essence
1 cup desiccated coconut
2 tablespoons of cocoa powder
1 teaspoon baking powder
3 ½ cups cake flour

Cream butter and castor sugar until light textured, add the sunflower oil and cream some more.
Add the egg, vanilla and coconut, mix through.
Sift dry ingredients and add to the mixture and mix to a biscuit dough, adding more flour if necessary.
Roll out the dough and cut shapes with a cookie cutter.
Place the biscuits on a prepared baking sheet and bake in a pre heated oven at 180ºC for 15 minutes.
Sandwich together with melted chocolate.

Recipe and photo: Yasmeen Ibrahim