Romany Creams

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.

Romany Creams
Head straight on to the Recipe For Romany Creams ♥

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.

Today’s inspiration ♥ Recipe For Romany Creams ♥ can be found on Lavender and Lime Click To Tweet

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.

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5 from 2 votes

Romany Creams

You can double up on the chocolate layer if you want to make these sweeter
Recipe Category: Baking
Makes enough for: 1 batch biscuits
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 g cocoa powder
  • 125 mls boiling water
  • 250 g butter, cubed
  • 130 g coconut sugar
  • 290 g self-raising flour, sifted
  • 135 g desiccated coconut, lightly toasted
  • 100 g 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.


* You can use a piping bag without a nozzle for this. Cut a 2.5cm round hole and pipe 2cm lengths
Inspiration published on Lavender and Lime October 19:

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