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Romany Creams Biscuits

Crisp, crunchy coconut and chocolate biscuits sandwiched with melted milk chocolate. Authentic South African Romany Creams recipe with step-by-step photos.

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By DenisiyaPublished on October 13, 2025
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Romany Creams Biscuits
⏱️
Prep Time25 mins
🍳
Cook Time10 mins
⌛
Total Time35 mins
🍽️
ServingsMakes 16 Medium Sandwiched Biscuits
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This Recipe Makes ± 16 Medium Sandwiched Biscuits

Romany Creams: Mum’s Signature Biscuit That Always Feels Like Home

There’s something magical about the smell of freshly baked biscuits wafting through the house. And for me, no biscuit brings back memories quite like Mum’s Romany Creams, those rich, chocolatey, coconut-filled delights sandwiched with a layer of creamy chocolate.

They weren’t just a treat. They were a ritual.

The Sweet Simplicity of Love in a Biscuit

Mum didn’t just bake. She created little moments of joy wrapped in brown paper and tied with love. On cold afternoons, especially during exam season or when one of us had a rough day, the kettle would go on, and soon after, the telltale clinking of her biscuit tin followed.

Romany Creams were always the biscuit we hoped for.

Crunchy yet melt-in-your-mouth. That perfect balance between coconut and cocoa. And of course, the secret ingredient: her signature patience.

Not Just a Biscuit – A Legacy

Now that I make them myself, I realize how much of Mum is in every step. I can hear her voice reminding me not to overmix, showing me how to test if they’re done just by the color. I remember her telling me, “Don’t rush the chocolate filling, let the biscuits cool first, or it’ll all slide off!”

These little biscuits hold more than flavor. They hold memories of after-school chats, Sunday tea times, and the feeling that no matter what happened out in the world, home was where the Romany Creams were.

A Recipe Worth Sharing

Maybe you’ve had store-bought Romany Creams, but trust me – nothing beats the homemade kind. And if you’ve never tried them before, maybe it’s time to bring a little of that magic into your kitchen.

I got mum to make this lot as part of my “Mum Series” so those hands you see in most of the pics and video – that’s her. I did take the last image with my hands when I broke the biscuit to show you guys the inside though.

🥗

Ingredients

Scale:
Base Yield: Makes 16 Medium Sandwiched Biscuits
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Step-by-Step Instructions

32 Steps
  1. Step 1

    Preheat oven to 180° Celsius.

  2. Step 2

    Add room temperature butter or margarine to a bowl. Mum used Rama margarine for this recipe.

    Step 2 visual guide
  3. Step 3

    To the butter/margarine, add the castor sugar and vanilla essence.

    Step 3 visual guide
  4. Step 4

    Cream together using a wooden spoon or an electric mixer.

    Step 4 visual guide
  5. Step 5

    To another bowl, add in the flour, cocoa powder and corn flour.

    Step 5 visual guide
  6. Step 6

    Mix well as sometimes the cocoa powder can have lumps.

    Step 6 visual guide
  7. Step 7

    Thereafter, add in the desiccated coconut.

    Step 7 visual guide
  8. Step 8

    Mix well.

    Step 8 visual guide
  9. Step 9

    Add half of the flour mixture to the creamed butter/margarine.

    Step 9 visual guide
  10. Step 10

    Mix well.

    Step 10 visual guide
  11. Step 11

    Add the remaining flour mixture and mix until well incorporated.

    Step 11 visual guide
  12. Step 12

    You should end up with a clumpy mixture.

    Step 12 visual guide
  13. Step 13

    Next, use your hands to bring the dough together.

    Step 13 visual guide
  14. Step 14

    The dough should be firm.

    Step 14 visual guide
  15. Step 15

    Divide the dough into two portions.

    Step 15 visual guide
  16. Step 16

    Using one portion at a time, flatten with your hands on a working surface.

    Step 16 visual guide
  17. Step 17

    Use a rolling pin & roll out the dough.

    Step 17 visual guide
  18. Step 18

    It should be 1 centimeter or ½ inch in height.

    Step 18 visual guide
  19. Step 19

    Use a fork to gently score lines across the top of the dough to give them that signature Romany Creams look.

    Step 19 visual guide
  20. Step 20

    Now they can be cut out into shapes of your choice, using biscuit (cookie) cutters. Mum used these cutters from Sozos Grillz And Bakes. Feel free to use any cutter you have on hand – smaller cutters will make more biscuits, just be sure to keep them at an even number as they will be sandwiched together.

    Step 20 visual guide
  21. Step 21

    Lightly dip the cutter into some flour as this will prevent the dough from sticking to the cutter.

    Step 21 visual guide
  22. Step 22

    Use the cutter and cut out your shapes.

    Step 22 visual guide
  23. Step 23

    Place the cut out dough onto a baking tray.

    Step 23 visual guide
  24. Step 24

    Bake them for 8-10 minutes in the preheated oven at 180° Celsius.

    Step 24 visual guide
  25. Step 25

    Carefully remove the biscuits from the hot tray onto a cooling rack & allow them to cool completely.

    Step 25 visual guide
  26. Step 26

    Once the biscuits have cooled, break the milk chocolate into a microwave safe bowl.

    Step 26 visual guide
  27. Step 27

    Heat for 30 seconds at a time in the microwave, stirring in between, until fully melted and smooth.

    Step 27 visual guide
  28. Step 28

    Using a teaspoon, spoon some of the chocolate over the inside of one of the biscuits.

    Step 28 visual guide
  29. Step 29

    Smear the chocolate to cover the surface of the biscuit.

    Step 29 visual guide
  30. Step 30

    Sandwich together by placing another biscuit over, making sure that the scored side is facing up.

    Step 30 visual guide
  31. Step 31

    Allow the chocolate to set and then place them into an air-tight container.

    Step 31 visual guide
  32. Step 32

    They’ll stay fresh for up to a week, if they last that long!

    Step 32 visual guide
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Romany Creams Biscuits.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Romany Creams Biscuits

How should I store Romany Creams Biscuits to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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