@tidying.tastes: 🍫 CHOCOLATE ROMANY CREAM BISCUITS 125 g butter, softened 100 g caster sugar 1 large egg 5 ml vanilla extract 180 g cake flour 35 g cocoa powder ½ tsp baking powder ¼ tsp salt 60 g desiccated coconut 50 g finely chopped chocolate or chocolate chips 1. Preheat the oven to 170°C. 2. Cream the butter and caster sugar together until light and fluffy. 3. Beat in the egg and vanilla. 4. Sift together the flour, cocoa powder, baking powder and salt. 5. Add the dry ingredients to the butter mixture and mix until a soft dough forms. 6. Fold in the coconut and chopped chocolate 7. Divide the dough into portions and shape each into an oval/rectangular biscuit. 8. Place on a lined baking tray. 9. For the characteristic Romany Cream appearance, gently roughen the tops with a fork or crumble a little extra dough over them. 10. Refrigerate for 20–30 minutes. 11. Bake for 10–14 minutes, until the biscuits are firm but not overbaked. 12. Allow to cool completely before filling. 🤍 VANILLA ROMANY CREAM BISCUITS 125 g butter, softened 100 g caster sugar 1 large egg 5 ml vanilla extract 200 g cake flour ½ tsp baking powder ¼ tsp salt 60 g desiccated coconut 50 g white chocolate, finely chopped 1. Cream the butter and sugar until light and fluffy. 2. Add the egg and vanilla and beat until combined. 3. Sift together the flour, baking powder and salt. 4. Mix the dry ingredients into the butter mixture. 5. Fold in the coconut and white chocolate. 6. Shape into small oval biscuits. 7. Place on a lined baking tray and lightly roughen the tops with a fork or extra crumbs. 8. Chill for 20–30 minutes. 9. Bake at 170°C for 10–14 minutes. 10. Cool completely before filling. 🤎 NUTELLA FILLING 100 g butter, softened 120 g Nutella 80 g icing sugar 15 ml cream or milk 5 ml vanilla extract Pinch of salt 1. Beat the butter until smooth. 2. Add the Nutella and beat until creamy. 3. Gradually add the icing sugar. 4. Add the cream and vanilla. 5. Beat for another 2–3 minutes until fluffy. 6. Pipe or spread the filling onto one chocolate biscuit. 7. Sandwich with another biscuit. Tip: For an extra-rich Nutella centre, spread a thin layer of Nutella directly onto the biscuit before adding the buttercream. 🤍 CONDENSED-MILK CREAM FILLING 100 g butter, softened 100 g icing sugar 60 g sweetened condensed milk 5 ml vanilla extract 30 g white chocolate, melted and cooled slightly Pinch of salt 1. Beat the butter until very pale and creamy. 2. Gradually add the icing sugar. 3. Slowly beat in the condensed milk. 4. Add the vanilla and salt. 5. Mix in the melted white chocolate. 6. Beat for 2–3 minutes until thick and fluffy. 7. Pipe generously onto one vanilla biscuit. 8. Sandwich with a second biscuit. For the finished biscuits: Make the biscuits fairly thick. Use an oval cutter or shape them by hand. Make the chocolate biscuits dark and chunky-looking. Pipe a generous amount of filling so that it slightly peeks out around the edges. Allow the filled biscuits to chill for 30–60 minutes before serving. Dusting the tops very lightly with biscuit crumbs can give them that homemade Romany Cream appearance. #dessert #CustomRecipes #EasyRecipe #recipes #ComfortFood

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Wednesday 16 September 2026 11:41:39 GMT