| ||I will continue to put up different cake recipes, but now I want to move on to cookies and biscuits...especially since it's the holidays and many different people all over the world want to make nice yummy cookies whether it's Christmas, Eid, Hanukkah, Kwanzaa, etc. |
So...this post is about Romany Creams. I believe they are a South African biscuit and they are cocoa and coconut flavored cookies sandwiched with rich melted chocolate (depending on what kind of chocolate you use). These cookies have a dark color because of the cocoa...and they melt in your mouth if they are made the right away because of their soft texture.
*Feel free to leave comments or questions and I will definitely try my best to reply. And to make things much easier, I did add a table of contents awhile back so if you need to go back to my previous entries...it's a click away
250 g butter
3/4 cup castor sugar
1/2 cup oil
1 tsp vanilla essence
1 1/2 cups dessicate coconut
2 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa
200 g melted chocolate
1. Cream (by mixing by hand mixer or in an electric mixer) the butter, sugar, and oil until light and fluffy.
2. Add the eggs and vanilla. Make sure you add the eggs one at a time and beat well after each addition.
3. Stop mixing; add the coconut and sifted dry ingredients (see note for sifting) and make a soft dough by pressing it all together with your hands. Do not knead the dough too much since the dough needs to be soft.
4. Take a biscuit machine or cookie cutters, and make small cookie or biscuit shapes with the dough.
5. Place cookies on a greased baking tray, preferrably lined with parchment paper and keep a distance of 1 or 2 inches between the cookies. Bake at 350 degrees F for 15-20 minutes.
6. When the cookies are done, make sure they are cooled.
7. After they are cool, melt chocolate (see note for melting chocolate) and sandwich cookies together (see note for sandwiching cookies).
*Sifting Dry Ingredients: It is always better to sift any dry ingredients, especially flour and powdered sugar, before adding them. Sifting can be done by using a fine mesh sieve (you can see it in some of my pictures)
*Melting Chocolate: I learned the hard way, DO NOT melt chocolate directly on the stove in a saucepan or pot. Chocolate should be melted either in the top pan of a double broiler, or by putting the chocolate in a pan that will fit into another pot that is filled with boiling water. If chocolate is melted directly on the oven, it will burn and stick to the pan. The easiest way is to fill a pot with water, heat the water over low heat until it is barely simmering, and then place chocolate in another pot that will fit into the pot with simmering water. Make sure tthe pan, pot, or bowl with chocolate is not touching the water in the bottom container, but is just hovering over it. Remove when chocolate is melted and let it cool before using it.
| ||Posted 12/14/2007 4:02 PM - 8044 Views - 2 eProps - 3 comments|
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