If you’ve ever tasted Romany Creams, you know they’re not just cookies — they’re pure nostalgia. Deeply chocolatey, delicately crisp, sandwiched with creamy filling, and finished with a glossy chocolate coating, these iconic biscuits are beloved across generations. While store-bought versions are convenient, homemade Romany Creams are richer, fresher, and infinitely more satisfying.
In this guide, you’ll learn how to make authentic Romany Creams at home, with bakery-level texture and flavor. We’ll cover ingredients, step-by-step instructions, expert tips, storage advice, and delicious variations — everything you need for perfect results every time.
Why You’ll Love This Romany Creams Recipe
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Deep cocoa flavor with a crisp snap
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Creamy vanilla filling that balances the chocolate
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Perfect for tea time, holidays, and gifting
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Freezer-friendly and make-ahead friendly
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Better than store-bought — guaranteed
These cookies are ideal for anyone who loves chocolate sandwich cookies, coconut biscuits, or classic European-style treats.
What Are Romany Creams?
Romany Creams are chocolate coconut biscuits traditionally sandwiched with a vanilla or buttercream filling and often dipped or drizzled with melted chocolate. Known for their dark cocoa base and subtle coconut texture, they strike the perfect balance between crisp and creamy.
They’re especially popular in Southern Africa and the UK, often enjoyed with tea or coffee.
Ingredients You’ll Need
For the Chocolate Biscuit Base
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1 cup (225 g) unsalted butter, softened
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1 cup powdered sugar
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1 large egg
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1 tsp vanilla extract
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1 ¾ cups all-purpose flour
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½ cup unsweetened cocoa powder
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½ cup desiccated coconut
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½ tsp baking powder
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¼ tsp salt
For the Cream Filling
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½ cup unsalted butter, softened
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1 ½ cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk (as needed)
For the Chocolate Coating
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1 ½ cups dark chocolate (chips or chopped)
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1 tbsp coconut oil or butter (for shine)
How to Make Romany Creams (Step-by-Step)
Step 1: Prepare the Biscuit Dough
In a large bowl, cream the butter and powdered sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and desiccated coconut. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the cookies hold their shape.
Step 2: Roll and Cut
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