Romany Creams
 

Request From: "Sherri B. Costello" >
One of the gals I knew at work was from South Africa. She used to bring a
cookie called a Rommany Cream. It had two chocolate cookies with a
buttercream filling. They were so good. I would love to have a recipe.


Romany Creams

These sandwich cookies are popular in South Africa, but you can enjoy them
in your own home wherever you live.

Cookie :
2 1/4 lbs. butter
4 cups sugar
8 cups flour
6 cups shredded sweetened coconut
8 ounces semisweet baking chocolate, melted
2 cups boiling water
2 Tbsp baking powder

Butter cream filling :
4 cups confectioners' sugar, divided
1 lb. butter, softened (not melted!)
1/2 teaspoon salt
2 Tbsp vanilla extract
3/4-1 cup milk


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, 350 F 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).

Makes: 4 batches

--
Old Magic 1

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/