OMW …today I had this impulsive urge to bake a batch of Romany Creams.
Several weeks ago I was going through my moms’ old cookery books. One particular recipe book stood out for me that day. It was one of those recipe books which had been put together by the parents and staff of the High School where my brother attended many years ago, and then sold in order to raise funds for whatever was required at the time for the school. The Romany Creams recipe originated from one of the mothers’ of the school who in fact was a family friend of ours and has now sadly passed. I attempted the recipe that day, but only did half the required quantity. They were ‘nice’ and I liked them, but they just weren’t one hundred percent. They lacked the crispness of the original Romany Creams. I was not too sure if I made them too big or too fat, if the temperature was incorrect….I just knew they could be better.
So, today my first thought was to just do half a batch again but with a few changes, just in case they turned out disastrous. Somehow I got involved, and when I realised I had not halved the ingredients it was way too late. Luckily I did the full batch and I got a ‘thumbs up’ from the family, so I guess I have now conquered the Romany Creams!
The key to this recipe for me, is to keep the cookies thin and small. A rounded teaspoonful of mixture works well. Then each little round ball needs to be flattened.
Once the baking is complete and the cookies have cooled, then comes the good part…the chocolate. It may seem like a lot of chocolate but it is so worth it. I coated each and every cookie with chocolate. I did the melting of the chocolate in two batches. When I melted the chocolate, I let the chocolate cool a little then I coated the cookies and set them aside for the chocolate to firm up slightly. This can be tricky as the chocolate must not harden. Then once the chocolate starts to firm up, sandwich two chocolate coated cookies together getting that double chocolate experience (and start eating, if you haven’t started already! 🙂 ). Yum, just writing about it makes me want to tuck in and devour yet another one !!!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes (excluding melting of chocolate and preparation in order to sandwich the cookies together)
Makes about 80-90 single cookies (depending on size)
Pre-heat Oven at 180 degrees C / 350 degrees F (Convection Oven)
250 grams stork ‘bake’ margarine
1 cup loosely packed white sugar (Huletts)
1 1/2 cups fine desiccated coconut
2 cups cake wheat flour
1 teaspoon baking powder
2 tablespoons cocoa
1/4 cup boiling water
For the filling:
187.50 grams Cadbury’s Bournville Dark Chocolate *
187.50 grams Cadbury’s Milk Chocolate *
Grease baking tray well.*
With an electric beater cream the butter and white sugar together. This takes about two minutes on medium speed.
Then add the coconut, flour and baking powder.
Do not mix yet.
Boil water from a kettle and pour 1/4 cup of this boiled water into a heat proof glass jug. Add the cocoa to the water and stir with a spoon until well incorporated.
Add the cocoa mixture to the creamed mixture and mix again with the electric beater until all the ingredients are well combined.
Place rounded teaspoonfuls of mixture onto a large greased baking tray allowing a bit of space in between for them to spread slightly. Flatten with the under side of a teaspoon. *
Bake in pre-heated oven at 180 degrees C /350 degrees F for 15 minutes.*
Allow to cool on baking tray.
When absolutely cold, prepare to make the melted chocolate.
This can be done either on top of the stove over a pot of a little simmering water, with a bowl on top of the pot. The bowl must not touch the water and the water must not touch the bowl whilst simmering.
Once the chocolate has melted, allow to cool ever so slightly and put a teaspoonful of melted chocolate on each cookie, and place the cookie on the baking tray. When the chocolate starts to firm up, sandwich two cookies together.
* With regards to the chocolate, you can use both as stated in the recipe, or either the dark or the milk, whatever you prefer. Also, depending on the amount of chocolate you use, you may require more.
* I use Spray n’ Cook to grease baking trays.
* To prevent the teaspoon from sticking onto the mixture when flattening, coat the under side of the teaspoon in a little flour and then flatten the mixture.
* My oven is a fan oven, so my temperature is 10 degrees C less than a convection oven. I always increase the baking time by five minutes, so if you have a convection oven 15 minutes should be fine.