500 grams of butter ( room temperature )

1 cup of caster sugar

1/4 cup of icing sugar


1/4 cup of oil

1 egg

1 tablespoon of vanilla essence

4 cups of cake flour

1 tsp baking powder

125 grams of cocoa powder

2 cups of medium dessicated coconut .

450 grams plain chocolate, melted in a bowl in a microwave for 2 minutes.


In a large bowl w with electric mixer, butter, oil, icing sugar and caster sugar till light and fluffy, about 3 to 4 minutes . Next , add the egg and vanilla essence and mix for a minute – now add all the dry ingredients and mix by hand to form a soft dough. Cling wrap and chill in the fridge for 20 minutes.

Preheat oven to 180°C. Roll out dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out . Take a fork and run lightly over dough , scraping to form the rugged look . Cut out shapes 🍫 with cookie cutter and place on greased baking sheet , bake for 12 to 15 minutes .

When cooled turn the biscuits up side down , so if you baked 50 biscuits , only turn around 25 biscuits . Allow the melted chocolate to cool down for 10 to 15 minutes. Spoon the chocolate on top of the biscuit and wait for the chocolate to half set a bit before lightly placing the top biscuit . Press gently .

Allow Chocolate to set and pack away in a air tight container till ready to serve …

Tip – Make a strawberry infused Romany cream biscuit by adding Strawberry lindt chocolate

I also adjusted the recipe to make a larger amount of biscuits. The amount also depends on the size of your cookie cutter as well .

Delicious !!!


Ati Ampela Potato Oyster Sauce