Romany Creams – Barefoot Stiletto
https://barefootstiletto.com
Keep your feet on the ground and reach for the starsThu, 14 Mar 2024 06:38:03 +0000en-US
hourly
1 https://wordpress.org/?v=6.8https://barefootstiletto.com/wp-content/uploads/2021/11/cropped-421564_120855864709743_171152364_n-32x32.jpgRomany Creams – Barefoot Stiletto
https://barefootstiletto.com
3232Mix of Romany Creams and Chockits
https://barefootstiletto.com/2024/03/14/mix-of-romany-creams-and-chockits/
Thu, 14 Mar 2024 06:38:03 +0000https://barefootstiletto.com/?p=3882Mix of Romany Creams and Chockits 250 g butter / margarine (softened) 2 cups self-raising […]
]]>Mix of Romany Creams and Chockits
250 g butter / margarine (softened)
2 cups self-raising flour
2-3 tablespoons cocoa (depending in how dark or chocolaty you like it)
1 tsp strong coffee granules (optional)
½ cup boiling water
1 cup sugar
1½ cups desiccated coconut
1 cup oats
2 slabs Cadbury chocolate
Cream butter and sugar.
Add flour, coconut, coffee and cocoa and mix.
Add boiling water and mix well into butter mixture.
Add 1 cup oats and combine well.
If the dough is very sticky, add a little flour at a time until you have a soft dough that’s not sticky.
Roll small bits of the dough into balls and press with a fork to flatten and design.
Bake in a preheated oven at 180°C for ±15 minutes.
Once all the biscuits are baked, place all into 1 oven tray, switch oven off and leave in the hot oven to dry out until oven is cool.
Cool biscuits completely before dipping in chocolate.
Sandwich together or dip / drizzle with Cadbury’s melted chocolate.