Romany Creams

"These sandwich cookies are popular in South Africa, but you can enjoy them in your own home wherever you live. :) Posted in response to a recipe request in chat."
photo by a user photo by a user
Ready In:
1 batch




  • Preheat oven to 350 degrees F.
  • Cream together butter and sugar; add flour, coconut, and baking powder.
  • Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
  • Roll mixture into small 1-inch balls.
  • Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
  • Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
  • Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
  • Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
  • Gradually stir in remaining milk to filling until desired spreading consistency is reached.
  • When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).

Questions & Replies

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  1. I haven't filled the cookies yet, for the time being I'm just "tasting" them plain. They are crisp, coconutty cookies with a light chocolate flavor. My yield for this recipe was 87 single cookies (10 grams each.) The recipe was very clear and easy to follow. I did use unsweetened shredded coconut, which I minced a little with the food processor. Other than that, I made no changes. Thank you very much for sharing this recipe with us.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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