Chocolate Cookies ( Romany Creams) |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 48 |
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If equated, these are to South African children what Oreo Cookies are to American children, though they are not the same in taste. I never stick mine together to make 'sandwiches' but prefer to dip each cookie into melted chocolate and sprinkle on chocolate vermicilli. Ingredients:
125 g butter |
200 ml sugar |
2 eggs |
2 ml vanilla extract |
375 ml flour |
10 ml baking powder |
1 pinch salt |
30 ml cocoa powder |
250 ml coconut |
125 ml chocolate chips |
chocolate sprinkles, for decoration (vermicelli) |
Directions:
1. Preheat oven 350°F.
2. Cream butter and sugar.
3. Beat eggs and vanilla and beat into butter mixture.
4. Sift in dry ingredients, add coconut and mix well.
5. Scoop 1 tsp mounds onto prepared cookie sheet.
6. Bake for 13 minutes.
7. Cool on wire rack.
8. TOPPING:.
9. Melt chocolate in double boiler and dip in 1/2 of each cookie.
10. Lay cookies on sheet of wax paper and sprinkle on vermicilli.
11. Place in refrigerator just long enough for chocolate to harden.
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