Romany Creams

A South African classic that reminds me of my childhood.

Ruth Hinks, UK World Chocolate Master

  • 24 biscuits
  • 45 minutes
  • Easy


360g Unsalted butter
300g Caster sugar
360g Plain flour
1g Baking powder
35g Cocoa powder
160g Desiccated coconut
200g No. 4 milk chocolate


  1. Preheat the oven to 180°C.
  2. Mix the butter and sugar until combined.
  3. Add the plain flour, baking powder, cocoa powder and desiccated coconut, and mix gently.
  4. Roll out to 0.5cm, and cut using a 5cm round cookie cutter.
  5. Bake for 10-15 minutes, and allow to cool.
  6. In a plastic bowl, warm the No.  4 milk chocolate slowly in the microwave, stirring frequently until just melted.
  7. Spoon the melted chocolate between two biscuits, and sandwich together.
  8. Set for 15 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.

Ingredients & equipment for this recipe

Realise your recipe’s flavour potential with Ruth Hinks chocolate, ingredients and equipment.
Take your skills to the next level at The Chocolate & Pastry School in Peebles, near Edinburgh.