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Romany Creams

Ingredients

• 1/2 cup Icing Sugar
• 125 grams Butter; room temperature (vegan option: vegan butter)
• 1 cup Quick Rolled Oats
• 1 cup Shredded Unsweetened Coconut
• 3/4 cup All-Purpose Flour (sifted)
• 1/2 cup Almond flour
• 1.5 tbsp. Cocoa Powder, Natural 10-12%
• 1/4 cup Merckens White Molding Wafers (vegan option: substitute Dark Chocolate)
• 3/4 cup Merckens Light Molding Wafers (vegan option: substitute Dark Chocolate)
• Gold Pearl Dust (optional)

Directions

1. Preheat oven to 177 °C (350 °F).
2. In a large bowl, cream butter and icing sugar until soft and silky.
3. Add oats, coconut, and mix everything well with your hands or using a mixer, with a dough nozzle.
4. Mix in sifted flour, almond flour and cocoa, and make a soft dough until everything is well combined.
5. Make small portions (x2 balls) and wrap in cling film (plastic wrap), or keep in air tight container.
6. Take one portion at a time, roll the dough into a 1/2 inch in thickness, and then use an oval shaped cookie cutter to cut out the cookies.
7. Lower oven temperature to 325 °F. Place cookies on a prepared non-stick cookie sheet and bake for 10-12 mins.
8. Remove from oven. Let it cool for 10 mins or so, before assembling the cookies.
9. Place molding wafers in a heat-proof bowl and place it over a pan of boiling water. Stir until melted.
10. Melt both molding wafers (milk & white) separately (vegan option: dark chocolate).
11. Sandwich the biscuits together using the melted light molding wafers.
12. Drizzle generously with melted white molding wafers.
13. Optional: sprinkle the top of the cookies with gold pearl dust.

 

Thanks to @fooodlicious

 

 

 

 

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