Romany Creams
Image: Supplied/Farzana Kumandan
250g soft butter
1½ cups light brown sugar
1 tsp vanilla essence
2 eggs
200g coconut
2 heaped tbs cocoa
500g self-rising flour
Cream the butter, sugar, vanilla essence and eggs until light, fluffy and creamy.
Add all the remaining ingredients to form a soft dough. Roll into small balls and press flat, or use a cookie cutter or pipe with a nozzle. Bake on a tray lined with baking paper for 10 to 15 minutes at 170ºC (preheated oven). Drizzle with chocolate or sandwich with melted chocolate.
Farzana Kumandan is the founder of Sprinkles and Spice, cookbook author, recipe developer and content creator. She is also the resident chef for Sprinkle Time on Radio 786, a recipe columnist and a business owner. For more information, visit www.sprinklesandspice.co.za; Instagram, TikTok or Facebook at Sprinkles and Spice by Farzana Kumandan @ sprinklesandspicect