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Serves 4 Rice Pudding has been a firm favourite in our family for as long as I can remember. If there’s one thing we always had in the pantry, it was rice. At times, my late mother would take from the leftover sticky rice, add…
I’m so excited to present my spice range. turmeric cumin masala spice curry spice lamb and chops steak and mutton spice chicken braai chicken spice breyani spice fish spice My spices are available via my website. Click here Please note courier charges apply. Alternatively, purchase…
Romany DreamsRecipe by Fatima SydowCourse: Dessert
A simple alternative to Romany Creams… This is sure to impress your guests. It just melts in your mouth… Without a doubt now my favorite biscuit.
- Ingredients for dough
500 grams of butter (room temperature)
1 cup caster sugar
1/4 cup icing sugar
1/4 cup oil
1 tablespoon vanilla essence
4 cups cake flour
1 teaspoon baking powder
125 grams of cocoa powder
2 cups medium dessicated coconut (when using fine desiccated coconut and not medium, add 3 cups to the mixture)
- Filling ingredients
200 grams of plain chocolate, melted
250 ml fresh cream
250 grams dark 70% lindt chocolate
- In a large bowl with electric mixer, beat the butter, oil, icing sugar and caster sugar until light and fluffy, about 3 to 4 minutes. Next, add the egg and vanilla essence and mix for a minute. Now add all the dry ingredients and mix by hand to form a soft dough. Cling wrap and chill in the fridge for 20 minutes.
- Preheat oven to 180°C. Roll out the dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out. Cut out shapes with a flower or round cookie cutter and place in greased shell pans. Bake for 15 minutes. After baking allow to cool completely.
- For the filling
- Spoon some melting chocolate in the center of each biscuit and spread it out with the back of the spoon. Allow to set.
- Next, place the fresh cream and dark chocolate in a bowl and microwave for 2 to 3 minutes. Remove the bowl and stir until all chocolate has melted. Place in fridge to cool completely and thicken. Next, whisk the chocolate ganache until light and airy, pipe or spoon on top of each biscuit and top with fresh raspberries. And you’re done .
You can use any filling you like and decorations. One can make the biscuits ahead of time and fill and decorate the next day or even a few days later.