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Now interestingly enough, the first product line that manufacturers made of this biscuit was filled with white cream called “Gypsy Creams”. It wasn’t a hit in the market, sadly and in 1965 Pyotts developed a new biscuit. The biscuit was improved and it was sandwiched with a chocolate filling. What makes the story even more bittersweet is that Cadbury’s Chocolates in Port Elizabeth with whom Pyotts had a close relationship, suggested that a chocolate filling be used instead, replacing the white cream filling. The name of the biscuit was modeled off the Gypsy connotation and changed to “Romany” and the rest really is history! Here’s my homemade version of our traditional and beloved “Romany Creams”.
350 g butter
1 C (250 ml) soft brown sugar or caster sugar
¼ C (60 ml) oil (I’ve used Olive Pride’s blend of seed oils and extra virgin olive oil)
2 eggs
1 Tbsp (15 ml) strong instant coffee granules diluted with 2 Tbsp (30 ml) warm water
1 tsp (5 ml) baking powder
1 C (250 ml) cocoa powder
1 1/2 C (375 ml) desiccated coconut
2 C (500 ml) plain flour / all-purpose / cake flour
1 C (250 ml) self-raising flour
1 C (250 ml) ground almonds (optional). If you decide not to use nuts, substitute this for a HALF-heaped cup of plain flour.
1. Cream the butter until pale and fluffy in an electric mixer. This will take about a minute to two minutes.
2. In the meantime, sift the flour together, cocoa powder and baking powder and set this aside.
3. Add the oil to the butter and the sugar and mix this together on medium speed for about one minute or until the sugar has dissolved slightly.
4. Add the eggs, and after blending for a few seconds, add the cooled coffee.
5. On medium speed, start adding the sifted flour, bit by bit, to the wet ingredients.
6. Lastly, add the coconut and ground almonds and mix on a slow speed until the dough has completely come together to form a firm but pliable texture.
7. Turn out the dough on a well-floured surface. I also find it easier to roll out the dough by placing parchment paper or wax wrap on top of it. Using this method, you won’t need to place flour on the rolling pin.
8. When rolled out, the dough should be about 1/2 cm to 1 cm max. Use a fork and run it down the top of the dough to create little ridges.
9. Cut out into oval or circle shapes, place on a parchment paper lined baking tray and bake at 200 degrees for 8 to 10 minutes.
10. In the meantime, melt or temper one slab of milk chocolate, and once the biscuits have cooled down completely, place dollops of chocolate on each disc and sandwich them together.
11. These little gems store exceptionally well and can last up to 6 weeks in an airtight container.
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