The combination of chocolate and coconut is what makes Romany Cream biscuits so irresistible.
Image: Instagram / talia.berk
There are some biscuits that hardly need an introduction. Romany Creams are one of them.
The chocolate and coconut combination has been a familiar treat in South African homes for years, and making your own batch is easier than you might think.
The dough is mixed, rolled and cut before baking; then the biscuits are joined with melted milk chocolate. The trick is not to get carried away with the chocolate when sandwiching them. A little is enough.
It is tempting to add plenty of chocolate when putting the biscuits together, but it does not take much.
The chocolate will spread when the second biscuit is placed on top.
Keeping it slightly away from the edge also helps prevent it from running down the sides.
Make sure the biscuits are completely cool before adding the chocolate. If they are still warm, the chocolate will take longer to set.
These biscuits are quite delicate when they first come out of the oven. Give them time to cool on the tray before attempting to sandwich them.
Once the chocolate has set, they are ready to go into an airtight container.
Serve them with tea or coffee, or simply keep them handy for when the biscuit tin needs filling. Sometimes a familiar favourite is exactly what you want to bake.
