Homemade Romany Creams
Homemade Romany Creams. Follow this simple method to recreate a beloved classic at home.
Ingrediënten
- 200 g bloem voor alle doeleinden (For the biscuits)
- 100 g unsalted butter, softened (For the biscuits)
- 50 g bruine suiker (For the biscuits)
- 2 el golden syrup or honey (For the biscuits)
- 1 tsp bakpoeder (For the biscuits)
- 1 tsp vanille-extract (For the biscuits)
- 100 g dark chocolate or milk chocolate (for the chocolate filling)
- 50 g boter (for the chocolate filling)
- 1 el golden syrup or honey (for the chocolate filling)
Instructies
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, cream together the butter, brown sugar, and golden syrup until smooth.
- Add the vanilla extract and mix well.
- Sift in the flour and baking powder, then knead to form a soft dough.
- Roll the dough into small balls (about 2–3 cm in diameter) and flatten slightly with a fork.
- Place on the prepared baking tray, leaving space between each biscuit.
- Bake for 12–15 minutes until golden brown. Remove and let cool completely.
- While the biscuits cool, melt the chocolate, butter, and golden syrup together over a double boiler or in short bursts in the microwave, stirring until smooth.
- Once the biscuits are cooled, spread a small amount of chocolate mixture on the underside of one biscuit and sandwich it with another biscuit to make a pair.
- Allow the chocolate to set at room temperature or refrigerate for faster setting.
