Romany creams
Romany creams are classic South African chocolate coconut sandwich biscuits with a rich cocoa base and a buttery vanilla filling, all coated in glossy milk chocolate. The Thermomix TM7 makes them easy: it melts chocolate gently without burning, blends the biscuit dough evenly and whips the filling silky smooth. Ideal as a sweet treat with coffee or for festive biscuit platters.
About this recipe
Romany creams Thermomix TM7 bring a beloved South African biscuit classic straight into your all-in-one kitchen machine. These chocolate coconut sandwich biscuits combine a cocoa-rich, coconut-flecked base with a fluffy vanilla butter filling and a generous milk chocolate coating. Searching for an easy dessert or biscuit recipe that tastes like it came from a bakery? This is it. The TM7 handles the tricky parts: its gentle melting function keeps the milk chocolate silky without seizing, while even mixing distributes the desiccated coconut and cocoa through the dough consistently. The boiling water trick loosens the chocolate mixture so the biscuits stay tender after baking. Romany creams are ideal for festive biscuit platters, coffee mornings or homemade gifts, and because the Thermomix whips the vanilla filling to a light, stable cream, every sandwich holds together beautifully once chilled. A rewarding bake that looks far more difficult than it is.
Preparation tips
- Chill the filled biscuit sandwiches before dipping: cold Romany creams hold their shape and the milk chocolate coating sets with a clean, glossy finish rather than streaks.
- Toast the desiccated coconut lightly in a dry pan before adding it to the dough; it intensifies the nutty flavour and gives the chocolate biscuit base a deeper, more aromatic character.
- For a neat finish, let the melted milk chocolate cool slightly before dipping, then drain each Romany cream on baking paper and tap off excess chocolate for a thin, even shell.
- Store the Romany creams in an airtight container between layers of baking paper; the vanilla filling firms up overnight and the biscuits stay crisp for several days.
Recipe variations
- Lactose-free version: replace the unsalted butter with a plant-based block butter and use dairy-free milk chocolate; the coconut and cocoa flavours stay exactly the same and the filling whips up just as light.
- Festive variation: add a pinch of cinnamon or finely grated orange zest to the vanilla filling and drizzle the finished Romany creams with white chocolate for an eye-catching treat on a Christmas biscuit platter.
Thermomix TM7 Benefits
- Gentle melting - The Thermomix melts the milk chocolate slowly without burning, giving every Romany cream a glossy coating. [Temperature control]. [Precision Control]
- Precise weighing - The integrated scale of the TM7 weighs the flour and sugar directly in the bowl for consistent biscuit dough. [Built-in scale]. [Precision Control]
- Even mixing - The Thermomix blends cocoa, boiling water and butter into a uniform chocolate base in seconds. [Multi-functionality]. [Multi-Function]
- Silky whipping - The TM7 whips butter and natural vanilla extract into a light, fluffy filling for easy sandwiching. [Hands-free]. [Hands-Free]
- Time savings - Grinding icing sugar and blending dough in one Thermomix bowl cuts preparation of the coconut biscuits noticeably short. [Time saving]. [Time Savings]
Ingredients
- boiling water
- cocoa powder
- unsalted butter
- white sugar
- natural vanilla extract
- plain flour
- desiccated coconut
- baking powder
- sea salt
- milk chocolate