This recipe yields about 30 sandwiched romany creams.
250g butter
250ml caster sugar
2 eggs
500ml flour
60ml cocoa powder, sifted
5ml baking powder
2ml salt
375ml desiccated coconut
Filling:
60ml sugar
15ml butter
80ml cream
30ml milk
5ml vanilla
625ml icing sugar, sifted
30ml cocoa powder, sifted
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together.
Add the eggs one at a time while beating and wait for it to be incorporated.
Sift the flour, cocoa powder, baking powder and salt into a bowl.
Add the coconut and stir to mix.
Turn the mixer to a low speed and add the flour mixture a spoonful at a time, allowing time for it to be incorporated.
Scrape the bowl down and mix on high speed for 1 minute.
Scoop a teaspoonful of the dough in your hands, roll into a ball and space it evenly on the baking sheet.
Flatten the dough balls slightly by pressing down on them with the tines of a fork.
Bake for 12 minutes and allow to cool on the baking sheet.
For the filling:
Place a small saucepan over MEDIUM heat and add the sugar and butter.
Stir until the sugar has melted.
Add the cream and milk and remove from the heat.
Add the vanilla and stir through.
Sift the icing sugar and cocoa powder into the saucepan and mix until the filling has a spreadable consistency.
Sandwich the biscuits together. (You may re-heat the filling over a low heat if it becomes un spreadable)
Store the romany creams in a glass container.
My Whisk and I 