Over the years I’ve gotten used to people being shocked when I tell them I make certain things from scratch and that there really is no need to go and buy boxed products or canned goods.
One of the things I’ve learned to make from scratch is a biscuit I wasn’t allowed to eat as a child because it was “for visitors only”. We’d get the cheap biscuits like Tennis biscuits and Marie biscuits but whenever a visitor came over my mom brought out the special shiny, gold trimmed tea set and we were sent to buy Romany Creams biscuits and then sent to our rooms…after making the tea and serving it of course.
So you can imagine my excitement when I learned how to make these from scratch. They’re awesome things. You can even use them as garnish on cupcakes and larger cakes. Just pipe them smaller.
You will need a piping bag with a round nozzle and you need to also make a chocolate ganache before hand and allow it to thicken and cool before using it. To make a chocolate ganache melt a kilogram of chocolate and mix it with 1 litre of hot cream. Stir until smooth and then cool it at room temperature, never in the fridge. Moisture will cause it to bloom and go grey. You’ll use this later to sandwich the cookies.
Butter – 500g
Castor Sugar – 400g
Flour – 560g
Dessicated coconut – 240g
Baking Powder – 10g
Cocoa Powder – 60ml
Water – 250ml
– Cream the butter and sugar until light and fluffy with a mixer (rather do this with a mixer and not by hand, it turns out much more fluffy)
– Slowly add the dry ingredients to the mixture and mix well.
– Add the cold water now and mix well again.
– Spoon the dough into a piping bag and pipe it onto a wax paper lined oven tray in equal sized small teaspoon size round shapes.
– Flatten the drops of biscuit batter gently and slightly with your finger and smooth them down down.
– Rest them in the fridge for at least half an hour
– Bake at 160°C for 15 minutes. Cool off and then sandwich with the ganache you made earlier.