Romany Creams

Makes about 20

250g butter, softened

1 cup white sugar

2 ½ cups desiccated coconut

2 cups cake flour

50ml cocoa powder

1 tsp baking powder

pinch of salt

100g dark or milk chocolate, melted, to sandwich

Cream the butter and sugar until light and fluffy.

Add the coconut and sifted dry ingredients and mix to form a soft dough.

Roll tablespoonfuls of the mixture into 3cm sausages then place on a lined baking tray and flatten slightly with your fingers. Scratch the surface of the biscuits with a fork to create a rough texture.

Bake in a preheated oven at 180C for 10-12 minutes or until firm.

Allow to cool then sandwich two biscuits together using the chocolate. Allow to set then store in an airtight container for up to 2 weeks.