Homemade Romany cream biscuits
Ingredients
500g self-raising flour
250g soft butter
250g brown sugar
1 cup oil
2 eggs
2 tsp vanilla essence
250g coarse coconut
1/2 cup cocoa
1/2 cup cornflour
250g soft butter
250g brown sugar
1 cup oil
2 eggs
2 tsp vanilla essence
250g coarse coconut
1/2 cup cocoa
1/2 cup cornflour
Method
Cream butter and sugar until light and fluffy. Add oil, eggs and vanilla essence and blend well. Add the rest of the ingredients and mix well.
Cover dough with wax wrap then roll out to +- 3mm thickness.
Lightly scrape a vertical design on the dough using a fork. Using a cookie cutter, cut out desired shapes.
Cover dough with wax wrap then roll out to +- 3mm thickness.
Lightly scrape a vertical design on the dough using a fork. Using a cookie cutter, cut out desired shapes.
Bake at 180 degrees celcius for 12 minutes, taking care not to burn the edges.
Allow to cool before sandwiching biscuits together, using your favourite melted chocolate.
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