I’ve had this recipe since 2011 (I think) and I’ve lost it numerous times. You know when you do a spring clean and suddenly nothing is where you remember putting it? That happens here quite a lot with us living in utter chaos 85% of the time and doing a major clean and declutter every 6 weeks or so.
I think that is the general way of life for many families of two kids under the age of 10 and ours have a lot of stuff. The schools tend to send home a lot of paper too and that, combined with junk mail takes up a lot of room. We try to recycle as much as possible but we have a real need for a recycle project or depot in our area.
Would you believe that I bake more than the one or two things I post here every week? I often bake with my daughter but when I think about posting it I end up deciding it isn’t challenging enough to qualify as a blog post. Then there are the times when I bake something and it browns a bit too much, like this week’s lemon meringue. So there goes the idea of posting a picture which means it won’t make it onto the blog either. I do try and put this recipes up on my Facebook page though and if you would like to be kept up to date, please like the rumtumtiggsSA page.
Romany Creams is a popular South African biscuit that many enjoy with their tea on a Sunday afternoon. It lends itself to be a very hard cookie which makes it perfect for dipping.
Romany Creams (makes 36 sandwich cookies) recipe from here.
375g butter, at room temperature
125ml boiling water
425g self raising flour
160g desicated coconut
250g cornflakes, lightly crushed
400g milk/mint/dark chocolate, melted for sandwiching the cookies together
Preheat oven to 180 degrees and line a cookie sheet with baking paper or a Silpat (silicon baking mat). Cream butter and sugar together scraping down the bowl twice until light and fluffy. Dissolve cocoa powder in boiling water. Allow to cool slightly then add to the butter mixture. Add flour, coconut and cornflakes and milk until well combined. Roll cookies into teaspoon sized balls and place on the cookie sheet. Allow about 2cm space in between each cookie for spreading. Use a fork to press the balls down gently. Bake for 15 minutes until dry to the touch. Leave on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batches. Once they have cooled, melt the chocolate in the microwave for 1 minute at 100% power stirring every 15 seconds. Allow to cool slightly and place 5ml of chocolate on one cookie and sandwich with a matching half. Allow to set on a flat surface (if you can ) before serving.