Ingredients:
- For the Biscuits:
- 1/2 cup butter, softened to room temperature
- 1/4 cup caster sugar
- 3 tbsp golden syrup
- 1 tsp vanilla essence
- 1 cup all-purpose flour, sifted
- 3 tbsp cocoa powder, sifted
- 2 tbsp cornflour (cornstarch), sifted
- 1/2 cup desiccated coconut
- For the Whipped Chocolate Ganache Filling:
- 200g good quality chocolate (semi-sweet or dark, as preferred), chopped
- 100g heavy cream
Instructions:
- Prepare the Dough:
- In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy, which should take about 3-4 minutes on medium speed.
- Add the golden syrup and vanilla essence to the creamed butter and sugar, and mix until combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, and cornflour. Stir in the desiccated coconut until everything is evenly mixed.
- Gradually add the dry ingredients into the butter mixture, mixing slowly until a dough forms. You may need to use your hands to bring it together if it’s too crumbly.
- Chill the Dough:
- Cover the dough and place it in the fridge to rest for about 15 minutes. This helps to firm up the dough, making it easier to roll out and handle.
- Make the Ganache Filling:
- While the dough chills, pour the heavy cream into a small saucepan and heat over medium-low until it just begins to simmer (do not let it boil).
- Remove the cream from heat and add in the chopped chocolate. Stir the mixture gently until all the chocolate has melted and you have a smooth, glossy ganache. Set the ganache aside to cool to room temperature, then place it in the fridge until it firms up slightly.
- Once the ganache has cooled, transfer it to a mixing bowl and whip on high speed for about 4-5 minutes, until it becomes light and fluffy.
- Form and Bake the Biscuits:
- Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. To achieve the Romany Cream texture, use a fork to gently scrape the surface of the dough.
- Use a cookie cutter of your choice to cut the dough into even shapes, and place them onto the prepared baking sheet, spacing them slightly apart.
- Bake the biscuits for 16-18 minutes, or until they are firm and the edges are slightly golden. Allow the biscuits to cool completely on the baking sheet before moving to a wire rack.
- Assemble the Biscuits:
- Once the biscuits are fully cooled, add a spoonful of whipped chocolate ganache onto the bottom side of one biscuit, and gently press a second biscuit on top to form a sandwich.
- Repeat with the remaining biscuits until all are paired and filled.
- Serve and Store:
- Serve immediately or store in an airtight container at room temperature for up to a week. These biscuits also freeze well if you want to make them ahead.
Enjoy your homemade Romany Cream biscuits! The chocolate ganache adds a rich, creamy filling that pairs perfectly with the crisp coconut-chocolate biscuit.