I’ve tested this Mock Romany Creams Biscuit recipe a few times and had written on a piece of paper. I found it today when I was scrambling through my bedside drawer.
Mock Romany Creams Biscuit
Somedays it’s on my phone and other days my recipes are scribbled on my notepad on my fridge. On better days it is written in notebook where it should actually be…Lol! Talk about “unorganised”
I can be organised when I want to be. But I am sort of all over the place, I think about a million things at once. Literally, you will find me doing a million things at once.
Just don’t arrive at my home unannounced because I probably will be too embarassed about my kitchen…haha! But if you do come, announced you will find a sparkly clean kitchen.
Let’s just say I do try to be a little orderly but that doesn’t always last. Whilst I am baking cookies, I will think about dinner and then about a new recipe I want to try.
Then I will get everything out and multitask…haha! I know you all know I am crazy, although if you meet me I seem pretty normal.
I wish I could calm down and just do one thing at a time. But I think I am a little old to change now.
When I was still at home I always moaned at my mom because when she cooked she has stuff scattered all over the kitchen. Now I feel I’ve become just like her, just don’t tell her that.
Time to share my Mock Romany Creams Biscuit recipe. You may wonder why would I post all my “mock” recipes when I can just grab a box of these biscuits from the store.
Well, I have all my wonderful readers from all over the world. Some don’t get to eat their favorite biscuits they so easily got when they were home.
So let’s just say I am trying to give them a taste of home. When you can’t buy them why not make your own.
What Ingredients do I need?
For these Mock Romany Creams Biscuit I added some golden syrup to my recipe. It is not always available to everyone so if you really can’t get your hands on some you can totally leave it out.
It does add flavor to the biscuits but it won’t be a disaster if you don’t add any. If you do have some I recommend you use it in the biscuits.
Other than the golden syrup it is basic ingredients like butter, granulated sugar, vanille essence, cocoa powder, dessicated coconut and cake wheat or all purpose flour.
Baking the Biscuits
You would have noticed from all my mock biscuits, I always try to make them look as close to the real thing as I can.
Not that it matters I suppose but if I call it by name it has to at least live up to the name, don’t you agree…Lol!
These biscuits are easy enough to bake. You beat the butter and sugar, just until creamy. Mix in the golden syrup and vanilla and add the flour.
I have said this before and I will say it again…please do not add all of the flour at once. I suggested one cup but you could use a couple tablespoons more.
Weather affects the moisture content in the flour. Depending on when you’re baking these biscuits you could use more or less flour.
Remember once you add the flour in and it’s too much it’s difficult to salvage the dough. So rather start by adding a little at a time.
I used a icing nozzle to cut the rounds for my biscuits. It was just the right size to make bite sized biscuits.
First you roll out the dough, as thin as you can. I would say about 3mm thickness or thinner if you can. You then use a fork to scrape the dough from top to bottom.
Cut the round shapes with the nozzle and use your fingers to make them into oval shape. If you are crazy like me. Otherwise round is perfect.
These biscuits are a little firm so it is baked a little longer than other cookies/biscuits. Mine took exactly 17 minutes to bake.
Once baked they have to be totally cool and sandwiched together with chocolate. If they are wam the chocolate will become runny and you will have a total disaster.
I usually melt my chocolate in the microwave at 20 second increments. It’s all the time I needed to melt 1/3 of the chocolate.
Try not to melt it until it’s runny. If the top is melted that’s good enough. As you mix the chocolate it will all melt with the heat.
The biscuits can be stored in an airtight container for up to two weeks, if it lasts that long!
I don’t these biscuits are just as delicious as the real Romany Creams. If you do try the recipe please drop me a comment and a star rating.
More Cookie recipes you may want to try:
Mock Romany Creams Biscuit
- 125 gram/1/2 cup butter
- 1/4 cup granulated sugar
- 3 tbsp golden syrup
- 1 tsp vanilla essence
- 3 tbsp cocoa powder
- 1/2 cup dessicated coconut
- 1 cup+ 2 tbsp cake wheat or all purpose flour
- 150 gram milk or dark chocolate for sandwiching the biscuits
- Preheat oven to 160 degrees Celsius. Line two large cookies sheets with baking paper and set aside
- Beat the butter and sugar until creamy. Mix in the golden syrup and vanilla essence
- Mix in the coconut and add the flour, little bits at a time until you form a soft dough. Add the 2 tablespoons of flour or more only if required. Dough needs to be just soft enough to be rolled out
- Divide the dough in halves. Roll one half out about 3mm thickness. Scrape the dough with a fork from top to bottom. Cut the dough into circles,3.5cm in diameter. Press the edges in a little to create an oval shape, if you wish
- Place the biscuits, a little apart, on the cookie sheets and bake at 160 degrees Celsius for 17 minutes
- Cool them on a wire rack. Melt 1/3 of the chocolate in a small bowl, in the microwave at 20 second increments. Doesn't have to be completely melted. Mix it all together.
- Wait for the chocolate to cool slightly. Sandwich the biscuits with the chocolate
- Store in an airtight container