Feriel’s Romany Creams with Cadbury Dairy Milk Chocolate

TRH Feriel's Romany Creams with Cadburty Dairymilk Chocolate

250g butter OR Stork Bake
1 ¼ cups sugar
1 tsp vanilla essence
2 Tablespoon oil
1 ½ cups roasted fine coconut
500g Cake flour
2 teaspoons baking powder
2 heaped Tablespoons cocoa
Pinch salt
2 eggs
Melting chocolate for decoration
Roast coconut in oven until golden brown

Cream butter and sugar.
Add the essence, oil and coconut. Sift in flour, baking powder and cocoa, and mix to form crumbly texture.
Lastly add eggs and mix to form firm dough.
Roll dough and scrape its surface with a fork to create rough texture.
Cut with cookie cutter and place on baking tray.
Bake @ 180C for 10 – 15 min or until done.Once baked and cooled sandwich biscuits together with melted chocolate.
Above biscuits I dipped single biscuit on one side in melted chocolate and got about ± 120 biscuits

Prepared, tried and tested by: ‎

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