Romany Cream Recipe
Ingredients
| 225 g -8 oz butter | ||
| 300 g -10 oz sugar | ||
| Cocoa | 1 Teaspoon | |
| Eggs | 3 | |
| Baking powder | 3 Teaspoon | |
| 150 g - 5 oz desiccated coconut | ||
| Vanilla essence | 1 Teaspoon | |
| 450 g - 1 lb self raising flour | ||
Directions
In a large bowl, mix together the flour, baking powder, sugar and cocoa.
Add the butter and vanilla then using the rub in method, make the mixture resemble fine breadcrumbs.
Add the coconut and mix.
Whisk the egg and use this to bind the whole mixture together into a biscuit dough.
If the mixture is a little dry add a tbsp of milk.
Roll out onto a lightly floured board and cut into shapes, or use a biscuit press.
Place on a lightly greased baking tray and bake in the pre heated oven for about 15 minutes.
Cream together with chocolate flavoured butter icing.
Add the butter and vanilla then using the rub in method, make the mixture resemble fine breadcrumbs.
Add the coconut and mix.
Whisk the egg and use this to bind the whole mixture together into a biscuit dough.
If the mixture is a little dry add a tbsp of milk.
Roll out onto a lightly floured board and cut into shapes, or use a biscuit press.
Place on a lightly greased baking tray and bake in the pre heated oven for about 15 minutes.
Cream together with chocolate flavoured butter icing.
Chef
