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Traditional Cape Style Romany Creams


250g soft butter

250g brown sugar

1 cup oil

2 eggs

2 tsp vanilla essence

250g coarse coconut

½ cup cocoa

½ cup cornflour

500g self-raising flour



  • Cream butter and sugar until light and fluffy.
  • Add oil, eggs and vanilla essence and blend well.
  • Add the rest of the ingredients and mix well.
  • Cover dough with wax wrap then roll out to ± 3mm thickness.
  • Lightly scrape a vertical design on the dough using a fork.
  • Using a cookie cutter, cut out desired shapes.
  • Bake @ 180°C for ± 10- 12 minutes, taking care not to burn the edges. Allow to cool before sandwiching biscuits together using melted chocolate of choice.

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  • Patricia on

    Goodday could I pls receive more recipes I just love your recipes

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