If you’ve ever found yourself torn between the coconut crunch of Romany Creams and the hearty chew of Choc-kits, this recipe is about to sweep you off your feet. If Romany Creams & Choc-kits Had a Baby is the ultimate mash-up, capturing the best of both worlds in one irresistible, chocolate-dipped sandwich cookie. Think crumbly biscuits, rich cocoa, coconut, and just enough oats to keep things interesting—all glued together with a luscious layer of melted milk chocolate. This is more than a cookie; it’s a home-baked love letter to every South African childhood memory, and it’s about to become your new favorite treat!
Ingredients You’ll Need
Every ingredient in this recipe brings something special, making each bite a celebration of texture and flavor. Don’t be tempted to skip or substitute; the magic really happens when they all come together in perfect harmony!
- Unsalted butter: The backbone of a truly rich, tender cookie—make sure it’s softened for easy creaming.
- Granulated sugar: Adds sweetness and helps create those lightly crisp edges.
- Light brown sugar: Brings a subtle caramel note and extra chewiness.
- Large egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Rounds out the flavors for a well-balanced cookie.
- All-purpose flour: Provides the base and holds the cookies together.
- Unsweetened cocoa powder: Gives a deep, chocolatey flavor without adding extra sweetness.
- Baking soda: Lifts the cookies ever so slightly, keeping them from being too dense.
- Salt: Essential for balancing all that sweetness and cocoa.
- Desiccated coconut: Adds that signature Romany Creams texture and flavor—toast it for even more depth!
- Rolled oats: For a hearty chew, just like classic Choc-kits.
- Semi-sweet chocolate chips: Pockets of melty chocolate make these cookies undeniably moreish.
- Crushed tea biscuits (like Tennis or Marie): A nod to tradition, adding crunch and a subtle sweetness.
- Milk chocolate, melted (for sandwiching): The creamy glue that transforms two cookies into a show-stopping sandwich.
How to Make If Romany Creams & Choc-kits Had a Baby
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This simple step means your cookies will bake evenly and come off the tray without a hitch—no sticking, no fuss, just perfect cookies every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This is where the cookie’s tender crumb comes from, so don’t rush—give it a good three minutes for maximum lightness.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything’s smooth and well combined. This step adds richness and brings all the flavors together in one happy family.
Step 4: Mix the Dry Ingredients
Grab a separate bowl and whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures all your dry ingredients are evenly distributed, so you won’t find any rogue pockets of cocoa or salt later on.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your creamed mixture, mixing just until everything is incorporated. Don’t overmix—you want your If Romany Creams & Choc-kits Had a Baby cookies to stay tender, not tough!
Step 6: Stir in the Fun Bits
Fold in the desiccated coconut, rolled oats, chocolate chips, and crushed biscuits. Every stir is like adding another layer of texture and flavor, transforming a simple dough into something absolutely extraordinary.
Step 7: Shape and Bake
Roll the dough into tablespoon-sized balls and place them on your lined baking sheets, leaving a bit of space between each. Flatten them gently with your fingers—this helps them bake into perfect little discs. Bake for 10–12 minutes, until the edges are set but the centers are still soft. Remember, they’ll continue to cook a bit as they cool, so don’t overbake!
Step 8: Cool and Sandwich
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Once they’re cool, spread a generous dollop of melted milk chocolate on the bottom of one cookie and top it with another. Press gently to sandwich them together, then let the chocolate set (if you can wait that long!).
How to Serve If Romany Creams & Choc-kits Had a Baby
Garnishes
For a truly special touch, roll the edges of your sandwiched cookies in extra desiccated coconut, mini chocolate chips, or even a sprinkle of sea salt. This not only looks gorgeous but gives a hint about all the deliciousness waiting inside.
Side Dishes
There’s nothing quite like dunking If Romany Creams & Choc-kits Had a Baby into a cup of strong rooibos tea or a creamy café latte. For an indulgent dessert, serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Creative Ways to Present
Stack these beauties on a tiered cake stand for a high tea spread, or wrap pairs in parchment and tie with twine for the ultimate homemade gift. If you’re feeling playful, dip half the cookie sandwich in extra melted chocolate and let it set for a two-tone effect.
Make Ahead and Storage
Storing Leftovers
If Romany Creams & Choc-kits Had a Baby keeps beautifully in an airtight container at room temperature for up to five days. The cookies stay tender and the chocolate filling stays creamy, making them perfect for snacking all week long.
Freezing
You can freeze the unfilled cookies in a zip-top bag for up to three months. If you want to freeze them fully assembled, separate layers with parchment paper so they don’t stick together. Thaw at room temperature for best texture.
Reheating
While these cookies are delicious at room temperature, you can briefly microwave a cookie sandwich for about 10 seconds to get that melty, gooey chocolate center—just like they’re fresh from the oven.
FAQs
Can I use dark chocolate instead of milk chocolate for the filling?
Absolutely! Dark chocolate will give your If Romany Creams & Choc-kits Had a Baby cookies a richer, more intense flavor. Feel free to use your favorite chocolate or even a mix for a layered taste experience.
What if I can’t find Tennis or Marie biscuits?
No worries! Any plain, crisp tea biscuit will do the trick. The idea is to add crunch and a subtle sweetness, so choose something not too rich or flavored.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Chilling also helps the flavors meld, and the cookies will bake up thick and chewy.
Is it possible to make these gluten-free?
It is! Swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free biscuits. The texture will be slightly different, but still delicious and true to the spirit of If Romany Creams & Choc-kits Had a Baby.
How do I toast the coconut for extra flavor?
Spread the desiccated coconut on a baking tray and toast in a 325°F (160°C) oven for 5–7 minutes, stirring once or twice, until lightly golden and fragrant. Let it cool before adding to your dough.
Final Thoughts
If Romany Creams & Choc-kits Had a Baby is the cookie you never knew you needed—until now. With its playful mix of textures, nostalgic flavors, and show-stopping chocolate filling, it’s impossible to stop at just one. Gather your ingredients and treat yourself (and your loved ones) to this joyous twist on two South African classics. Happy baking!
Print
If Romany Creams & Choc-kits Had a Baby Recipe
- Total Time: 32 minutes plus cooling time
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Delight in these South African-inspired sandwich cookies that capture the nostalgic flavors of Romany Creams and Choc-kits. With a rich blend of cocoa, coconut, oats, and crushed tea biscuits, these cookies are sandwiched together with luscious melted milk chocolate for a perfect balance of texture and taste.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup desiccated coconut
- 1 cup rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed tea biscuits (like Tennis or Marie)
For Assembly
- 200g milk chocolate, melted (for sandwiching)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream sugars and butter: In a large bowl, vigorously cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined, which will provide the perfect base for your cookies.
- Add egg and vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar, mixing thoroughly to ensure a smooth and uniform batter.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa throughout the dry mix.
- Mix dry into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and developing excess gluten which can toughen the cookies.
- Add mix-ins: Fold in the desiccated coconut, rolled oats, semi-sweet chocolate chips, and crushed tea biscuits making sure they are evenly dispersed throughout the dough for texture and flavor.
- Shape the cookies: Roll the dough into tablespoon-sized balls and place them spaced apart on the prepared baking sheets. Flatten each slightly with the palm of your hand or the bottom of a glass to help them bake evenly.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain slightly soft. This ensures a chewy interior with a slight crisp on the edges.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents breakage during handling.
- Assemble sandwiches: Once cooled, spread a generous layer of melted milk chocolate on the bottom of one cookie and sandwich it with another cookie. Press lightly to create a perfect sandwich and let the chocolate set fully before serving for a decadent finish.
Notes
- Toast the desiccated coconut lightly in a dry pan over medium heat for extra texture and nutty flavor before mixing it in.
- Swap milk chocolate with dark chocolate if you prefer a richer, less sweet flavor profile in the sandwich layer.
- Store the cookies in an airtight container at room temperature; they will stay fresh and delicious for up to 5 days.
- For easier sandwiching, chill the melted chocolate slightly to thicken it before spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 230
- Sugar: 14g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
