How To Make Romany Creams At Home? | South African Style

This post may contain affiliate links. Click here to read the disclaimer.

Romany Creams are a delicious crunchy coconutty chocolate-cream-filled biscuit that is easy to make. Serve this South African delight with some hot coffee or cocoa and you’ll be in heaven!


A classic South African favorite, Romany creams once used to be made in the UK. Called Gypsy Creams, they were made with a cream filling that was white instead of brown. Although these Gypsy creams were quite famous in the UK in the late ’60s and early ’70s, they stopped being produced in the mid-2000s, but their South African counterpart is still widely produced even today.

The biscuit king, John Pyott was a Scotsman who moved to South Africa in the late 1800s and started a biscuit company called Pyotts Biscuits.

John Pyott died in 1947 and his son Robert took over the company till he passed in 1964. When he passed, it was veteran war hero Ian Pyott’s turn to take over the company.

Ian had fought in the First World War on the British side and had shot down a German zeppelin airship. This was a big thing in World War I and there was even a special commemorative coin made to honor Captain Ian Pyott.

Anyways, when Ian took over Pyott’s, he had a good relation with Cadbury’s and many say that this is why he changed the white filling to the chocolate cream. The name Romany Creams was an acknowledgment to the Gypsy cream bisuits and the Romany traveling community.

Romany Creams have remained a popular biscuit in South Africa. These oat and coconut biscuits are deliciously crunchy and chocolatey, sandwiched together with a creamy chocolate filling. What more could you ask for?

So why not try making these delicious South African biscuits in the comfort of your home. It’s pretty easy and the results are just yummylicious!

What Ingredients do you need to make Romany Creams

All you need to make romany cream cookies is some margarine, plain flour, oats, sugar, desiccated coconut, baking soda, eggs, cocoa powder, boiling water, golden syrup, and chocolate for the cream filling. I use Stork margarine, but you can use Flora or any other one you prefer.

How to Make Romany Creams

Mix all the dry ingredients, except the baking soda, together in a large bowl. So, that’s the oats and desiccated coconut, plain flour, powdered sugar, and cocoa powder and mix well. And finally, massage the margarine into the dry mixture using your fingers.

Desiccated coconut over oats in a bowl.
Add all the dry ingredients to a large bowl
A tablespoon of cocoa powder on top of flour.
Add the cocoa powder
Desiccated coconut, cocoa and oats being mixed with a spoon in a bowl.
Mix the dry ingredients together
A big chunk of margarine on mixed flour in a bowl.
Add the margarine
Hand kneading the margarine and flour together.
Use your hands to mix the margarine in

Mix the baking powder, boiling water, and golden syrup together in a small bowl and add to the flour mixture. Lastly, break the eggs in the same bowl then add these eggs to the flour mixture. This will help to bind the Romany cream cookies.

Baking powder, boiling water mixed in a bowl and syrup in another bowl.
Mix the baking powder, boiling water and syrup together
Egg yolks in a orange bowl with shells outside on a kitchen platform.
Use the same bowl for the eggs
Hands kneading the Romany cream batter in a bowl.
Mix the Romany creams batter well again
Romany cream batter in a plastic bowl.
Romany cream batter is ready

Using a teaspoon, spoon the mixture onto a greased baking tray (I found it easier to roll it into a small ball).

Small balls of the dough placed on the greased tray.
Roll into balls and place on the tray

Bake in a pre-heated oven at 180C for 10-12 minutes. Then allow the baked cookies to cool on a cooling rack.

.
Baked Romany Creams on a tray.
Baked Romany Creams
Romany cream cookies on a cooling rack.
My Romany Creams on a cooling rack

While the cookies are cooling down on the racks, break small pieces of the chocolate slab and melt this on a flame in a double-boiler or a microwave.

Melted chocolate slab in a small bowl.
Melted Chocolate

Once the cookies cool, layer the melted chocolate on one cookie. And stick another cookie to it using the chocolate in between them. And that’s it, the Romany cream cookies are ready to serve with some hot chocolate, coffee or milk!

Layer of chocolate on one side of the cookie.
Add a layer of chocolate
Romany Cream with melted chocolate filing on a wooden platform.
Stick together with melted chocolate
Ready to serve Romany Creams in front of a white cup..
Romany creams – one for you and one for me!

Cooking Tips And Tricks

  • Mix all the dry ingredients in a big bowl first and then add the margarine and mix with your hands.
  • You can replace the margarine with butter for a richer taste.
  • If you don’t want to use your hands to roll the dough into small balls, use a spoon to shape the cookies.
  • You can use cacao powder or carob powder instead of the cocoa powder.
  • Break the chocolate slab into smaller pieces before you melt the chocolate.

FAQ’s about Romany Creams

Are Romany Creams Vegan or Vegetarian?

Romany Creams can be vegan or vegetarian. But this version is non-vegetarian since it contains eggs.

What is the difference between Romany Creams and Gypsy Creams?

The difference between Romany creams and gypsy creams is the cream filling which is white for gypsy creams and chocolate in Romany creams. Plus gypsy creams were a British invention while Romany creams are its South African derivative.

Where Are Romany Creams from?

Romany Creams are a popular biscuit from South Africa created by the Pyotts company.

why are they called Romany Creams?

They are called Romany creams to give credit to the UK biscuits called gypsy creams and also to the Romany traveling community.

Can I replace the Margarine with butter?

Yes, you can replace the margarine with butter if you wish. The butter gives the Romany cream cookies a richer taste.

How Long Will Romany cream cookies last?

Romany Cream cookies will last for a month at room temperature when stored in an air-tight container.

What other biscuits are similar to Romany creams?

There are a few biscuit recipes that are similar to Romany creams. You have the British gypsy creams of course. Then there are the Australian Kingston Biscuits made by Arnott’s and the chocolate cream Anzac biscuits. Some versions of oatmeal cookie sandwiches are similar too!

Other Recipes You Might Like

You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).

If you really loved our recipe, please leave us 5-stars with your review below!

Did you try making this recipe? Make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!

Romany Cream with melted chocolate filing on a wooden platform.

South African Romany Creams Recipe

The Soz
Romany Creams are delicious crunchy coconutty chocolate-cream-filled biscuits. Serve this easy-to-make South African biscuit with hot coffee or cocoa!
5 out of 5 Stars by 2 readers!

Click the stars to add your rating!

Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dessert, Snacks
Cuisine South African
Servings 50 Cookies

Ingredients
  

For the cookies

  • 250 grams Margarine Stork, Flora or any other.
  • 320 grams Plain Flour
  • 320 grams Oats
  • 250 grams Sugar
  • 200 grams Desiccated Coconut
  • 2 teaspoon Baking Soda
  • 2 Eggs
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Boiling Water
  • 2 Tablespoons Golden Syrup

For the filling

  • 250 grams Chocolate

Instructions
 

  • Mix all the dry ingredients, except the baking soda, together in a large bowl.
  • Massage the margarine into the mixture using your fingers.
  • Mix the baking powder, boiling water and golden syrup together in another bowl and add to the flour mixture.
  • Lastly, add in the eggs and mix well.
  • Using a teaspoon, spoon the mixture onto a greased baking tray (I found it easier to roll the mixture into small balls).
  • Bake in a pre-heated oven at 180 degree Celsius or 356 degree Farenheit for 10-12 minutes.
  • Break a chocolate slab into small pieces and melt it in a vessel over a flame or in a microwave.
  • Let the cookies cool and using melted chocolate, stick two cookies together with the chocolate in between them.
  • And your Romany Creams are ready to be eaten!

Please click to rate the recipe!

Notes

  • Mix all the dry ingredients in a big bowl first and then add the margarine and mix with your hands.
  • You can replace the margarine with butter for a richer taste.
  • Use a spoon to shape the cookies or use your hands to roll into small balls.
  • Break the chocolate slab into smaller pieces and then melt the chocolate.
Pinterest image of Romany Cream cookies with melted chocolate.
Pinterest images of baked Romany Creams on the tray and the dry ingredients for the batter being mixed by hand.
Pinterest images of Romany cream batter and 2 ready to serve cookies.

Leave a Comment

Recipe Rating




9 Shares
Share
Pin9
Tweet
WhatsApp
Yum
Telegram