My first batch of Romany Creams were a little to chubby. But, Dave and I made do, and devoured all of them. The second lot worked out perfectly which I was well pleased about. For those of you who have not heard of them, Romany Creams are a classic South African chocolate and coconut biscuit. They have to be crunchy with a good layer of chocolate.
I have an electric toothbrush that is possessed! In April I went up to see my parents and sister. The night I arrived my toothbrush would not work. I had charged it fully before I left and had not taken the charger with me. I loathe using it without the vibration and so the next morning I went to buy an ordinary toothbrush. Well, not so ordinary as it has a battery in it, and pulses. This is not as powerful as my electric one, but I made do. The day I got back home I pressed the power button by mistake, and it worked! I was not impressed, and thought maybe I had not turned it on properly when I was away. The following week when I went back to Johannesburg I had the same problem.
I thought that maybe I had turned it on during the flight in error. Just before we left for overseas I charged the toothbrush and packed it in our overnight bag. At midnight, on our second flight, I went to go and brush my teeth. And the toothbrush did not work! I think there is something about the aeroplane and the toothbrush that affects the battery. Well, that is my story, and I am sticking to it. Logically I know this is not possible but, it has happened once too often. I have decided that it is not worth the risk and so have swapped toothbrushes. My toothbrush is bright pink so we will be travelling with a little bit of colour in future.
Click on the links for conversions and notes.
- 15g cocoa powder
- 125mls boiling water
- 250g butter, cubed
- 130g coconut sugar
- 290g self-raising flour, sifted
- 135g desiccated coconut, lightly toasted
- 100g dark chocolate
- Preheat the oven to 180°Celsius
- Pour the cocoa powder into a small mixing bowl and whisk in the boiling water until the cocoa dissolves, then set aside to cool
- Place the butter and sugar into the bowl of a stand mixer and cream until light and fluffy
- Add the cocoa and beat for 1 minute, then slowly add the flour with the mixer on a slow speed
- Do the same with the desiccated coconut and mix until the dough comes together
- Roll into small balls * and place onto a lined baking tray
- Flatten with a fork lightly dusted in flour, and place the tray into the oven and bake for 15 minutes
- Remove from the oven and transfer the biscuits onto a wire rack to cool completely
- Melt the chocolate in the microwave and then sandwich the biscuits together
- Allow to cool and harden completely before serving.