I love Romany creams so much! 

So I had some desiccated coconut on my hands and loads of free time, honestly, that was every excuse ever to make Romany Creams so I hoped on it!

Let’s make some, shall we?

This recipe is not super sweet so even if you don’t have a huge sweet tooth you’ll still enjoy these!


  • 350 g butter
  • 1 cup granulated/castor sugar 
  • 2 tbsp icing sugar
  • 1 egg
  • 4 tbsp vegetable oil
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 2 ½ – 3 cups flour
  • ¾ cup of cocoa powder
  • 1 ½ cup desiccated coconut 
  • 200 g milk chocolate (or dark if you don’t have much of a sweet tooth)


  • Preheat the oven to 180˚C.
  • Place the butter and the sugar in a large bowl and beat together until creamy, then beat in the egg, oil and vanilla essence. Add all the dry ingredients (leaving 1/2 flour on the side) and stir until combined. Work the dough together to form a soft ball. If your dough is too soft, add the remaining flour.
  • Place the dough on a floured surface and put a piece of cling wrap or baking paper on top. Roll out to 2 cm thickness and scrape the top of the dough with a fork.
  • Cut shapes with a round cookie cutter and transfer to a greased baking sheet or one that is lined with baking paper.
  • Bake for 10-12minutes in an electric oven or 15-20 minutes in a gas oven.
  • Leave to cool for 5-10 minutes, then transfer to wire racks to cool completely.


  • Melt the chocolate in a double boiler and allow to cool for 5 minutes. 
  • Spread the chocolate over the undersides of half of the biscuits and top with the remaining biscuits.
  • Enjoy with a tall glass of milk

what do you think?

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