Romany creams / Melting Moments
Ingredients
500 grams of butter or margarine ( soft to the touch)
3/4 cup of vegetable oil...
1 cup of icing sugar
4 &1/2 cups of plainflour
1 tsp of vanilla essence
A pinch of salt
1/2 a cup of cocoa powder
1 cup of coconut
100grams of chocolate ( melted )
Method
With electric mixer , whisk butter , icing sugar together until light and fluffy , about 4 minutes. Add the oil , vanilla essence and whisk for a further 2 minutes . Now add all the dry ingredients and mix together by hand until a dough is formed . Take out of bowl , cover with clingwrap and chill in fridge for 20 minutes . Remember that this is a very soft dough .
Take out dough and on a floured surface or you can roll out placing dough in between two pieces of parchment paper or wax paper - for easy rolling , after rolling out , 1cm thickness , take a fork and scrape lightly all over . Cut round shapes with round cookie cutter , make sure to dip cookie cutter in flour to prevent sticking of dough . Now place in a oiled /greased baking sheet , four in a row . Bake in a preheated oven of 180degrees for 10 minutes . Take out and allow to cool completed before filling with melted chocolate .
How to Melt your chocolate , break chocolate into small pieces , place in a glass heat resistant bowl , place bowl over a smaller pot filled with one cup of water that's been brought to boiling point , bring down heat for water to simmer to allow chocolate to melt slowly .
Take one biscuit , with a butterknife spread melted chocolate on bottom side of biscuit , take another biscuit and create a sandwich , with melted chocolate in the middle . You may dribble some chocolate on top of biscuits as well and then dribble crushed nuts or mint chocolate .
Tip - allow the melted chocolate to cool a bit for better spreading .
Ingredients
500 grams of butter or margarine ( soft to the touch)
3/4 cup of vegetable oil...
1 cup of icing sugar
4 &1/2 cups of plainflour
1 tsp of vanilla essence
A pinch of salt
1/2 a cup of cocoa powder
1 cup of coconut
100grams of chocolate ( melted )
Method
With electric mixer , whisk butter , icing sugar together until light and fluffy , about 4 minutes. Add the oil , vanilla essence and whisk for a further 2 minutes . Now add all the dry ingredients and mix together by hand until a dough is formed . Take out of bowl , cover with clingwrap and chill in fridge for 20 minutes . Remember that this is a very soft dough .
Take out dough and on a floured surface or you can roll out placing dough in between two pieces of parchment paper or wax paper - for easy rolling , after rolling out , 1cm thickness , take a fork and scrape lightly all over . Cut round shapes with round cookie cutter , make sure to dip cookie cutter in flour to prevent sticking of dough . Now place in a oiled /greased baking sheet , four in a row . Bake in a preheated oven of 180degrees for 10 minutes . Take out and allow to cool completed before filling with melted chocolate .
How to Melt your chocolate , break chocolate into small pieces , place in a glass heat resistant bowl , place bowl over a smaller pot filled with one cup of water that's been brought to boiling point , bring down heat for water to simmer to allow chocolate to melt slowly .
Take one biscuit , with a butterknife spread melted chocolate on bottom side of biscuit , take another biscuit and create a sandwich , with melted chocolate in the middle . You may dribble some chocolate on top of biscuits as well and then dribble crushed nuts or mint chocolate .
Tip - allow the melted chocolate to cool a bit for better spreading .
