Romany Creams Recipe
Romany Creams are two crunchy chocolate coconut biscuits which are sandwiched deliciously with a creamy chocolate filling. They are a fan favorite, and a few holiday dinner tables can’t go without them. We’ve curated a homemade recipe and a few Bakers Biscuit Romany Cream recipes (If you have some) to make some lovely desserts.
History of Romany Creams
Ian Pyott was born in South Africa in 1895. When he was old enough he joined the military and went to war, not knowing that he would end up a hero. Once his tour was finished, he returned home and went to work in his father’s bakery.
Ian’s father, John Pyott passed away in 1947 leaving the business to his older son Robert. Following Robert’s death, the business was transferred to Ian. The early 1950’s was a challenge for newly in-charge Ian, as the competition had grown in the industry. At this point there were three main players: Bakers, Pyotts, and Baumanns.
In mid-1965, Ian decided to collaborate with Cadbury’s Chocolates to create a chocolate version of the English dessert known as “Gypsy Creams.” These cookies are made from two round biscuits that are sandwiched using a white creamy filling. Though they were delicious, Gypsy Creams were not a popular item for British manufacturers. Ian and Cadbury then created a biscuit shaped the same as the original cookie but more improved. What made it better? Cadbury’s chocolate cream filled the center.
These cookies were an instant hit. The name “Romany” is symbolic of the Romany traveling community of Gypsies. It didn’t take long for Bakers Ltd to create a comparable product called “Tuscany Creams.” Yet their attempts didn’t matter because Pyott controlled the market already. Ian Pyott resigned from his position in 1969 due to his age and passed away in 1972.
Following his death, his company faced many takeovers and buyouts, including one by Nabisco Inc. By 1994 Baumanns, Pyotts, and Bakers were all owned by one company called “Associated Biscuits”.
Today, Pyott’s original logo has been replaced by the Baker logo. The packaging is different and there are more flavors available, but the taste is still there. If you’re wondering – Romany Creams is still a big seller! In fact, fans have created recipes that require Romany Creams as an ingredient.
- 500 grams of butter ( room temperature )
- 1 cup of caster sugar
- 1/4 cup of icing sugar
- 1/4 cup of oil
- 1 egg
- 1 tablespoon of vanilla essence
- 4 cups of cake flour
- 1 tsp baking powder
- 125 grams of cocoa powder
- 2 cups of medium dessicated coconut
- 450 grams plain chocolate, melted in a bowl in a microwave for 2 minutes.
Romany Creams Recipe instructions :
In a large bowl w with electric mixer, butter, oil, icing sugar and caster sugar till 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 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 .
Take a fork and run lightly over dough , scraping to form the rugged look . Cut out shapes with cookie cutter and place on greased baking sheet, bake for 12 to 15 minutes .
When cooled turn the biscuits up side down , so if you baked 50 biscuits , only turn around 25 biscuits . Allow the melted chocolate to cool down for 10 to 15 minutes.
Spoon the chocolate on top of the biscuit and wait for the chocolate to half set a bit before lightly placing the top biscuit . Press gently .
Allow Chocolate to set and pack away in a air tight container till ready to serve …
Romany Creams Biscuits Tips:
Make a strawberry infused Romany cream biscuits by adding Strawberry lindt chocolate
I also adjusted the romany creams to make a larger amount of biscuits. The amount also depends on the size of your cookie cutter as well .
Now you know Romany Creams Recipe
Adapted from Recipe by Fatima Sydow