Romany Cream (18.03.2010)

250g butter
1 ¼ cups sugar
1 tsp vanilla essence
1 Tbsp chocolate essence
2 Tbsp oil
1 ½ cups medium coconut
1 pkt self rising flour
1 tsp baking powder
2 heaped Tbsp cocoa
Pinch salt
2 eggs
Melting chocolate for decoration

Hint:
Substitute self rising flour with cake flour for a crisper biscuit.

Method:
Cream butter and sugar. Add the essence, oil and coconut. Sift in flour, baking powder and cocoa, and mix to form crumbly texture. Lastly add eggs and mix to form firm dough.Roll dough and scrape its surface with a fork to create rough texture.
Cut with cookie cutter and place on baking tray.Bake @ 180C for 10 – 15 min or until done.Once baked and cooled sandwich biscuits together with melted chocolate.

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