Romany Creams

Romany Creams Recipe from South Africa

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 12 minutes | Servings: 24

Introduction

Romany Creams are a classic South African cookie that consists of a delicious coconut biscuit filled with a creamy butter filling. These cookies are perfect for any occasion and are sure to be a hit with friends and family.

History

The origins of Romany Creams can be traced back to South Africa, where they have been a popular treat for generations. The recipe for these cookies has been passed down through families and is a beloved tradition in many households.

Ingredients

Cookie
0.5 lb (227 g) butter, plus
1 tbsp butter
1 cup sugar
2 cup flour
1.5 cup shredded sweetened coconut
2 oz (57 g) semisweet baking chocolate, melted
0.5 cup boiling water
1 tsp baking powder
butter cream filling
1 lb (454 g) confectioners' sugar, divided
0.25 lb (113 g) butter, softened (not melted!)
0.13 tsp salt
1 tsp vanilla extract
3-4 tbsp milk

How to prepare

Preheat the oven to 350°F (177°C).
In a bowl, cream together the butter and sugar. Then, add the flour, coconut, and baking powder.
Dissolve the melted baking chocolate by whisking it into boiling water. Add this mixture to the bowl.
Roll the mixture into small 1-inch balls.
Place the balls on a greased cookie sheet and, using a fork, press them in a criss-cross pattern to flatten.
Bake in a moderate oven at 350°F for 10 to 12 minutes, or until the desired doneness is achieved. Some people prefer them crispier than others. Let the cookies cool on a wire rack.
To make the butter cream filling, cream one-third of the confectioners' sugar with softened butter and salt in a large bowl.
Blend the vanilla extract, 2 tbsp of milk, and the remaining sugar into the mixture.
Gradually stir in the remaining milk to the filling until the desired spreading consistency is reached.
Once the cookies have completely cooled, sandwich them together with the butter cream filling. Alternatively, you can use melted milk chocolate by melting a slab over low heat or in the microwave.

Variations

Add chopped nuts or dried fruit to the cookie dough for added texture and flavor.
Use white chocolate or dark chocolate for the filling instead of milk chocolate.
Drizzle melted chocolate over the top of the cookies for a decorative touch.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cookie.

- Press the cookie dough balls with a fork in a criss-cross pattern to create a traditional Romany Creams look.

- Be careful not to overbake the cookies, as they can become too crispy.

- Allow the cookies to cool completely before filling them with the butter cream filling.

Serving Suggestions

Romany Creams are perfect for serving with a cup of tea or coffee as a sweet treat.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender cookie.

- Pressing the cookie dough balls with a fork in a criss-cross pattern helps them bake evenly and gives them their signature look.

Ingredient Substitutions

You can use margarine instead of butter in the cookie dough.

- If you don't have sweetened coconut, you can use unsweetened coconut and increase the sugar in the recipe slightly.

Make Ahead Tips

You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days before baking.

Presentation Ideas

Arrange the Romany Creams on a platter and dust them with powdered sugar for a beautiful presentation.

Pairing Recommendations

Romany Creams pair well with a hot cup of tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store the Romany Creams in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.

Nutrition Information

Calories per serving

Each serving of Romany Creams contains approximately 200 calories.

Carbohydrates

Each serving of Romany Creams contains approximately 20 grams of carbohydrates.

Fats

Each serving of Romany Creams contains approximately 10 grams of fats.

Proteins

Each serving of Romany Creams contains approximately 2 grams of proteins.

Vitamins and minerals

Romany Creams are not a significant source of vitamins and minerals.

Alergens

Romany Creams contain dairy and gluten.

Summary

Romany Creams are a delicious treat that is relatively high in carbohydrates and fats. They are best enjoyed in moderation as part of a balanced diet.

Summary

Romany Creams are a delicious South African treat that combines a coconut cookie with a creamy butter filling. These cookies are perfect for any occasion and are sure to be a hit with friends and family. Enjoy them with a cup of tea or coffee for a delightful snack!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Romany Creams. It was many years ago, when I was just a young girl living in a small village nestled in the hills of the countryside. My grandmother, a wise and talented cook, had taught me everything I knew about cooking and baking. She had a knack for creating delicious dishes out of simple ingredients, and her kitchen was always filled with the most wonderful aromas.

One day, as I was helping her prepare a batch of scones for tea, she began to tell me a story about a mysterious group of travelers who had passed through our village many years ago. These travelers, known as the Romany people, were said to have a secret recipe for a sweet and crumbly biscuit that was unlike anything anyone had ever tasted before.

Intrigued by the story, I begged my grandmother to teach me how to make these Romany Creams. She smiled at me, her eyes twinkling with mischief, and told me that she had never actually tasted the biscuits herself, but that she had heard they were truly delicious. Determined to uncover the secret of the Romany Creams, I set out to find someone who could teach me how to make them.

I spent weeks searching the village, asking everyone I met if they knew of the Romany people and their famous recipe. Finally, one day, an old woman who lived on the outskirts of the village told me that she had once met a Romany woman who had shared the recipe with her. Excited, I begged the woman to teach me how to make the biscuits, and after much persuasion, she finally agreed.

The old woman took me to her tiny cottage, where she showed me how to mix together flour, sugar, butter, and a secret blend of spices to create the dough for the Romany Creams. As she worked, she told me stories of her own grandmother, who had been a skilled baker and had passed down the recipe for the biscuits through the generations.

After the biscuits had been baked and cooled, the old woman handed me one to try. As I bit into the sweet, crumbly biscuit, I was transported to another world. The Romany Creams were unlike anything I had ever tasted before – rich, buttery, and filled with the warm flavors of cinnamon and nutmeg.

Over the years, I have made the Romany Creams many times, each batch more delicious than the last. I have added my own twist to the recipe, experimenting with different spices and ingredients to create a biscuit that is truly my own. And every time I bake a batch of Romany Creams, I am reminded of that fateful day when I first discovered the joy of cooking and the magic of a secret recipe passed down through the generations.