Romany creams-recipe

[Nat Quinn]

Romany creams

125g butter

1 cups white granulated sugar

1 tbsp golden syrup

1 tsp vanilla extract

2 cups plain flour (can also use self raising)

Half cup cocoa powder

1 cup desiccated coconut

2 eggs (large)

Dark chocolate slab for sandwiching

1 tsp baking powder

Method:

Instructions

– Cream together the softened butter, sugar, vanilla extract and golden syrup until combined.

– Then add the room temperature eggs and mix through until light and fluffy.

Sift in the flour, baking powder, cocoa powder, Add in the coconut and mix until just combined.

– Prinkle flour on aclean surface, place the dough on the surface, flour the top of the dough, and roll out, scrape with fork for texture, Cut out rounds or oval.

– Preheat the oven to 160°. Place the biscuits on a baking tray lined with baking paper about 3cm apart. Bake for 10 to 12 minutes. – Allow cooling on the baking tray for 5 minutes before transferring to a cooling tray or anything you use.

– Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval.

– Sandwich the biscuits together and allow to set before serving.

Happy baking

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