Romany Creams are two crunchy chocolate coconut biscuits which are sandwiched deliciously with a creamy chocolate filling. They are a fan favorite, and a few holiday dinner tables can't go without them.  We've curated a homemade recipe and a few Bakers Biscuit Romany Cream recipes (If you have some) to make some lovely desserts.

History of Romany Creams

Ian Pyott was born in South Africa in 1895.  When he was old enough he joined the military and went to war, not knowing that he would end up a hero.  Once his tour was finished, he returned home and went to work in his father’s bakery.

Ian’s father, John Pyott passed away in 1947 leaving the business to his older son Robert.  Following Robert’s death, the business was transferred to Ian.  The early 1950's was a challenge for newly in-charge Ian, as the competition had grown in the industry. At this point there were three main players: Bakers, Pyotts, and Baumanns.

In mid-1965, Ian decided to collaborate with Cadbury’s Chocolates to create a chocolate version of the English dessert known as “Gypsy Creams.”   These cookies are made from two round biscuits that are sandwiched using a white creamy filling.  Though they were delicious, Gypsy Creams were not a popular item for British manufacturers.  Ian and Cadbury then created a biscuit shaped the same as the original cookie but more improved.  What made it better? Cadbury’s chocolate cream filled the center.

These cookies were an instant hit. The name “Romany” is symbolic of the Romany traveling community of Gypsies.  It didn’t take long for Bakers Ltd to create a comparable product called “Tuscany Creams.”   Yet their attempts didn’t matter because Pyott controlled the market already.  Ian Pyott resigned from his position in 1969 due to his age and passed away in 1972.

Following his death, his company faced many takeovers and buyouts, including one by Nabisco Inc.  By 1994 Baumanns, Pyotts, and Bakers were all owned by one company called “Associated Biscuits".

Today, Pyott’s original logo has been replaced by the Baker logo.  The packaging is different and there are more flavors available, but the taste is still there. If you’re wondering - Romany Creams is still a big seller!  In fact, fans have created recipes that require Romany Creams as an ingredient.

Romany Creams Recipes

Here are our favorite Romany Cream Recipes.

Homemade Romany Creams Recipe

If you live in an area where Romany Creams aren’t readily available at grocery stores, you can make your own using this homemade Romany Cream Recipe. The recipe is fantastic because it’s quick, and they come out tasting exactly like the originals.  All you need are caster sugar, butter, icing sugar, egg, oil, baking powder, flour, cocoa, coconut, and plain chocolate.

INGREDIENTS

• 350 g butter

• 1 cup castor sugar

• 2 tbsp. icing sugar

• 1 egg

• 4 tbsp. vegetable oil

• 1 tsp baking powder

• 2 & ½ cups flour

• ¾ cup of cocoa powder

• 1 & ½ cup desiccated coconut

FILLING

• 200g plain chocolate

Method:

• Preheat the oven to 180˚C.
• Place the butter and the sugar in a large bowl and beat together until creamy, then beat in the egg, oil and vanilla essence. Add all the dry ingredients and stir until combined. Work the dough together to form a soft ball.
• Place the dough on a floured surface and put a piece of cling wrap or baking paper on top. Roll out to 1 cm thickness and scrape the top of the dough with a fork. Cut shapes with a round cookie cutter and transfer to a greased baking sheet.
• Bake for 10-12 minutes. Leave to cool for 5-10 minutes, then transfer to wire racks to cool completely.
• Melt the chocolate in a double boiler and allow to cool for 5 minutes. Spread the chocolate over the undersides of half of the biscuits and top with the remaining biscuits.

Fluffy S’more Romany Creams Dip