Romany Creams

Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!

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250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate 


Preheat oven to 350F (180C)

Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms. 
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.

Makes 30-40 cookies!

Apple & Candied Ginger Loaf Cake

It's not quite Fall but I woke up this morning really wanting something freshly baked, perhaps because it's Sunday. My mother always had something sweet in the house on Sunday's just in case guests arrived for tea. The good teacups would come out, the freshly starched linens, matching teaspoons and cake forks neatly placed on the livingroom table. I think people visited on a Sunday because they knew that my mother wouldn't dissapoint. She is the best baker that I know.

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2 medium apples, peeled and diced into 1/2” cubes (2 cups)
2 teaspoons cinnamon, divided
1/3 cup + 2 tablespoons light brown sugar
1/2 cup candied ginger, roughly chopped
1/2 cup salted butter, room temperature
3/4 cup cane sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 cup milk

Garnish: Powdered sugar (optional)
To Serve: Cream cheese and Spicy Maple Syrup 


Preheat oven to 350F (180C) Butter and flour a 5 x 9 loaf pan.

In a small bowl, combine apples, 1 teaspoon cinnamon, 1/3 cup light brown sugar and candied ginger - Set aside.

In the bowl of a stand mixer with the paddle attachment in place, cream butter and cane sugar until fluffy. Lower speed and add eggs, one by one, then vanilla and mix on medium speed for 1-2 minutes until combined. 

In a separate bowl, whisk together flour and baking soda. With the mixer speed on low, add flour mixture and milk to the butter mixture, alternating between flour and milk as you go.

Pour half of the cake batter into your loaf pan. Top with half of the prepared apple mixture and sprinkle with 1 tablespoon light brown sugar. Pour the remaining cake batter on top and finish with the rest of the apples, making sure to press them into the batter gently. Sprinkle with the last tablespoon of light brown sugar.

Bake for 60 minutes or until a skewer inserted in the center comes out clean. If you’re concerned about the cake getting too brown on top, tent with some foil after 45 minutes in the oven and continue as normal.

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