If you’ve spent any time in a South African home, chances are good that you’ve encountered a Romany Creams biscuit. With their irresistible combination of crisp chocolate coconut cookies and a thick layer of creamy chocolate, these treats are truly beloved – whether enjoyed with your morning coffee or as a sweet treat after dinner.
But what makes Romany Creams so special, and how can you bake a batch of authentic romany cream biscuits at home? This guide will take you through the story, the secrets, and a step-by-step romany creams recipe that even beginners can follow!
What are Romany Creams?
Romany Creams are a classic South African biscuit with a rich heritage. They were first created in the early 1900s by Edward Bakers, a company that still produces them to this day. Traditionally, Romany Creams are made up of two coconut-flavoured biscuits sandwiched together with a layer of chocolate filling in between. However, over the years, variations have been introduced such as adding nuts or using different types of chocolate for the filling. Despite these changes, the classic recipe remains a favourite among South Africans.
Whip up some nostalgia: classic Romany Creams biscuit recipe
Ingredients
- 350g butter
- 1 cup caster sugar
- 2 tbsp icing sugar
- 1 egg
- 4 tbsp vegetable oil
- 1 tsp baking powder
- 2 ½ cups flour
- ¾ cup cocoa powder
- 1 ½ cups desiccated coconut
FILLING
- 200g plain chocolate
Directions
- Preheat your oven to 180°C.
- In a mixing bowl, cream together the butter and caster sugar until smooth. Stir in the egg, vegetable oil, and vanilla essence, mixing thoroughly. Slowly incorporate the dry ingredients until the mixture forms a smooth dough.
- Lightly dust a clean surface with flour and place the dough on it. Cover the dough with cling film or parchment paper, then roll it out to roughly 1cm thickness. Use a fork to gently mark the surface, and cut out shapes with a round cookie cutter. Place the cutouts onto a greased
- baking tray.
- Bake in the oven for 10-12 minutes. Let the biscuits cool on the tray for 5-10 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate in a heatproof bowl over simmering water, and let it cool for about 5 minutes. Spread the melted chocolate on the flat side of half the biscuits, then sandwich them with the remaining biscuits.
The secret to making perfect Romany Creams
The key to making perfect Romany Creams lies in the quality of ingredients and attention to detail. Here are a few tips to help you achieve the perfect batch:
-
- Use quality coconut: Choose good, desiccated coconut for rich flavour.
- Chill the dough: Chill for an hour to prevent spreading during baking.
- Avoid overmixing: Mix butter and sugar until just combined to keep biscuits tender.
- Measure evenly: Cut the dough into equal rectangles for consistency.
- Line with parchment: Use parchment paper to prevent sticking and simplify cleanup.
- Add the design: Press each biscuit lightly with a fork for the signature look.
- Cool completely: Let biscuits cool before adding chocolate filling to avoid melting.
- Store airtight: Keep fresh in an airtight container for a week at room temp or two weeks in the fridge.
- Serve with a drink: Enjoy with tea or coffee.
Romany Cream biscuits: A true taste of home
Romany Creams are more than just a sweet treat – they’re a beloved part of South African culture, bringing comfort, nostalgia, and a delicious chocolate-coconut crunch to every bite. Whether enjoyed with a cup of tea or shared with loved ones, these iconic biscuits have earned their place in pantries across generations.
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