Romany Creams

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Salwaa’s Romany Creams

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Romany Creams

Romany Creams, one of South Africans favourite tea time treats. A crunchy chocolate flavoured biscuit sandwich together with good quality chocolate. Traditionally it’s made round but I’ve made them into squares as well! It’s a hit with kids as well. Instead of sandwiching together with chocolate, finish with a colourful smartie on top. Use a drop of chocolate to paste the smartie in place.  

Smartie Romany Creams

 

Ingredients:
2 extra-large eggs
¾ cup cooking oil
1 cup sugar
3 Tbsp cocoa powder
3 cups desiccated coconut
3 – 4 cups self-raising flour
125g soft butter
Cooking chocolate to complete

Method:
Cream the butter, sugar in a large bowl until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Gradually add the self-raising flour & coconut.
Mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface.
Using a fork, scrape lines over the dough to create a slightly rough texture.
Cut out round shapes with a biscuit cutter.
Transfer onto baking sheets.
Bake in a pre-heated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack.
Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate.
Leave to set. Yields approximately 40 complete biscuits

 

Cook’s Tip:
Place a piece of greaseproof paper or plastic wrap over the dough before rolling. This will prevent the dough from sticking to the rolling pin.

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Visit our online store for authentic Cape Malay treats and artisan spice mixtures.

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Coconut and Oats Crunchies

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Salwaa’s Coconut and Oats Crunchies
Crunchies, also known as flapjacks, this recipe is quick and easy to make with your kids. Add a handful of nuts, chocolate chips or mixed dried fruit in the mixture for variety.

Crunchies / Flapjacks

Salwaa Smith – Cape Malay Cooking & Other Delights
From Our Kitchen To Yours – keeping our heritage alive!

Ingredients:
2 cups oats
1 cup coconut, medium
1 cup cake flour
3/4 cup brown sugar
180g butter
1 heaped tablespoon golden syrup
1 tsp bicarbonate of soda
Extra butter for greasing
Melted chocolate to complete

Method:
Preheat the oven to 180°C. Grease a square baking tray with the extra butter. In a mixing bowl mix together the oats, coconut, cake flour and sugar. Add the nuts, chocolate chips or mixed dried fruit if using. #capemalaycooking
Melt the butter in a separate pot then add the golden syrup and bicarbonate of soda.
Remove from the heat when the butter mixture is bubbling and mix it into the dry ingredients.
Press the dough lightly into the greased baking tin. Bake for 30 minutes.
Pour chocolate over, leave to set for about 5 minutes.
Cut in squares whilst still hot. Leave to cool before gently removing the crunchies.

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Ginger Snaps

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Ginger Snaps

Salwaa Smith – Cape Malay Cooking & Other Delights
 Ingredients:

 2 cups cake flour

 1 cup soft brown sugar

 ½ tsp bicarbonate of soda

 1 tsp fine cinnamon

 2 tsp fine dry ginger powder

 125g softened butter

 1 large egg

 3 tsp golden syrup

#capemalaycooking

 Method:

 Preheat the oven to 170 degrees Celsius. 

 Melt the butter, and mix in the beaten egg and golden syrup. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality). 

 Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it should be a soft but firm consistency

 Shape the dough into small balls roughly 2cm across. 

 Place WELL APPART on a thoroughly greased tray or line the baking tray with greaseproof paper and bake for 20-25 minutes. 

 Loosen the biscuits gently and leave to cool completely on the tray. Makes 30 biscuits. 

©Cape Malay Cooking & Other Delights

Caramel Cookies

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Crunchy Caramel Cookies 
Salwaa Smith – Cape Malay Cooking & Other Delights 


I developed this recipe after extensive research and I have to admit my children, who are my biggest critics, loved it. 
Ingredients:

250g soft butter

2 cups brown sugar

2 tsps caramel essence

2 large eggs

3 cups self-raising flour

½ tsp bicarbonate of soda

2 cups caramel chips

1 cup chopped walnuts

#capemalaycooking

Method:

Preheat the oven to 180 degrees Celsius. Line baking trays with greaseproof paper.

Cream together the butter and sugar. Beat in the caramel essence and eggs. 

Sift in the self-raising flour and bicarbonate of soda. Mix until the flour is incorporated with the butter mixture. Add the caramel chips and walnuts. Mix until combined. The dough will be a soft consistency.

Spoon a dessertspoon of the cookie mixture on to the baking trays and just let it drop off the spoon, you may want to use another spoon or you finger to push it off the spoon. The cookies will spread quite alot so leave lots of space in between .

Bake in a preheated oven for about 15 – 20 minutes. If you want a soft chewy cookie remove at 15 minutes if a crunchy cookie is required bake 5 minutes longer. Leave to cool on the baking tray, when completely cold move to a cooling rack. Makes about 36 cookies. 

© Cape Malay Cooking & Other Delights

Chocolate Coconut Dreams

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Chocolate Coconut Dreams
Chocolate biscuits made with oats, flour, coconut and topped with melted chocolate. This was one of the first biscuits I made as a teenager.

Chocolate Coconut Dreams
Chocolate Coconut Dreams

Ingredients:
2 cups cake flour (plain flour)
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 200g cooking chocolate

Method:
Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190 degrees Celsius for 10-12 minutes.
Cool on a cooling rack and dip the top of the biscuits in melted cooking chocolate.

Cool completely before storing in an airtight container. This biscuits last for up to a month if stored in an airtight container.
© Cape Malay Cooking & Other Delights