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
Scale
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
