Jameela’s Romary Creams

TRH Jameela's Romary Creams
Ingredients
250 g butter
1 cup castor sugar
1 egg1/4 cup oil
1 tsp vanilla essence
1 tsp baking powder
2 tbls cocoa
1 cup coconut
2 to 3 cups flour

Method
Cream the butter and sugar till white and fluffy.
Add the egg, oil and vanilla and beat well.
Mix in the baking powder, cocoa and coconut.
Add enough flour to form a firm dough.
Pat on a work surface and scrape with a fork.
Cut into shapes and bake at 160 for 20 minutes.
Cool completely and drizzle melted chocolate over or dip half the biscuit in melted chocolate.

Recipe credit: Rashida Jandah
Prepared, tried and tested by: Jameela Sayed

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This entry was posted in Cakes cupcakes and cookies and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

6 thoughts on “Jameela’s Romary Creams

  1. Pingback: Jameela’s Romary Creams – The Militant Negro™

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