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Copycat Chocolate Romany Creams
These moreish chocolate and coconut cookies taste just like the classic store-bought version they were inspired by. Although we used milk chocolate to sandwich these cookies together, you can use other types of chocolate instead – dark, mint crisp or even orange would all be delicious!

Copycat Chocolate Romany Creams

Makes: 14 cookies

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
120g unsalted butter, softened
1 tbsp golden syrup
3/4 cup fine desiccated coconut
80g milk chocolate, roughly chopped

Directions

Preheat the oven to 160°C (fan-assisted convection) and line two baking trays with baking paper.

Cream the butter and sugar (sachet 1) using an electric hand mixer for 1 minute until pale and fluffy. Add the golden syrup and mix until combined.

Add the cookie mix (sachet 2) and coconut and combine to form a uniform dough – you may need to use your hands to press the dough together towards the end.

Roll the dough between two pieces of baking paper until about 1cm thick. Scrape the surface of the dough all over with a fork to roughen it up, then cut out circles using a small (4cm) round cookie cutter.

Space the cookies evenly on the prepared trays. You can gently press each cookie into an oval to achieve a more classic shape. Bake the cookies for 10-15 minutes, then set aside to cool completely on the trays.

To assemble the cookies, gently microwave the chocolate until mostly melted, then vigorously stir to encourage the remaining chocolate to melt. You want the chocolate to be cool and fairly thick when you’re sandwiching, otherwise the cookies may slide apart.

Sandwich the cooled cookies with a rough teaspoon of the melted chocolate and leave to set in the fridge. Store in an airtight container and enjoy with a warm cup of your favourite NOMU hot chocolate!

 

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
120g unsalted butter, softened
1 tbsp golden syrup
3/4 cup fine desiccated coconut
80g milk chocolate, roughly chopped

Directions

Preheat the oven to 160°C (fan-assisted convection) and line two baking trays with baking paper.

Cream the butter and sugar (sachet 1) using an electric hand mixer for 1 minute until pale and fluffy. Add the golden syrup and mix until combined.

Add the cookie mix (sachet 2) and coconut and combine to form a uniform dough – you may need to use your hands to press the dough together towards the end.

Roll the dough between two pieces of baking paper until about 1cm thick. Scrape the surface of the dough all over with a fork to roughen it up, then cut out circles using a small (4cm) round cookie cutter.

Space the cookies evenly on the prepared trays. You can gently press each cookie into an oval to achieve a more classic shape. Bake the cookies for 10-15 minutes, then set aside to cool completely on the trays.

To assemble the cookies, gently microwave the chocolate until mostly melted, then vigorously stir to encourage the remaining chocolate to melt. You want the chocolate to be cool and fairly thick when you’re sandwiching, otherwise the cookies may slide apart.

Sandwich the cooled cookies with a rough teaspoon of the melted chocolate and leave to set in the fridge. Store in an airtight container and enjoy with a warm cup of your favourite NOMU hot chocolate!

 

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