Chocolate romia cookies

Cup of coffee and chocolate romias cookies

A few weeks ago, someone offered to send me some baking utensils. Among all the selection of the store, I chose in particular a cookie press. I had already tried to use this device, a long time ago, but it all ended up in the trash. I had sworn that I would never be caught again!
Finally, I said to myself that with maturity and good press, it could be tried again. And it actually works really well. My daughter has definitely adopted the press! It must be said that the result is really very aesthetic and once you get the hang of it, you can easily make many delicious shortbread cookies.

The only important thing is the consistency of the dough. It must be soft enough to be “pressed” properly.
I chose to use the Viennese shortbread recipe from P. Hermé.

As I didn’t want just simple cookies, I flavored the dough with cocoa, and I filled the center with nougatine to have romia cookies. We liked the production and the result so much that I’m planning a few other flavors, such as matcha tea and black sesame nougatine.

If you don’t have a cookie press, don’t panic. This recipe can also be made in a pocket with a simple fluted nozzle.

Chocolate Romia Cookies:

95g soft butter

35g icing sugar

1 tbsp egg white

100g of flour

12g bitter cocoa

1 pinch of salt

Whisk the butter. it should be very creamy.

Add the icing sugar and continue beating well.

Add the lightly beaten egg white. To mix together.

Add sifted flour, cocoa and salt. Mix until the dough is homogeneous, without insisting.

Use the paste right away.

Put it in the press.

Glue it to the Silpat, then engage 1 notch. Gently lift so that the biscuit remains firmly stuck to the silicone canvas.

Proceed like this, until the end of the dough.

Preparation of chocolate romia cookiesPreparation of chocolate romia cookies


25g sugar

20g glucose

10g salted butter

30g slivered almonds

Bring the sugar, glucose and butter to the boil.

Off the heat, add the almonds and mix well.

Preheat the oven to 180°C.

Place a little cooled nougatine in the hollow of each biscuit.

Bake for approximately 10 minutes. The nougatine should be golden and the biscuit will harden as it cools.

Allow to cool completely before peeling them off the canvas.

Store in an iron box.

Chocolate romia cookies and cup of coffee

To finish: as I told you, you can also use a fluted pastry bag. There is also a special romias socket.

The dough should be very soft. For this, the butter must be softened and it must not be cooled before using it.
The dough must stick to the support; A silpat works great.

You will have leftover nougatine. you can redo a batch of cookies or it is possible to cook it on the silpat. This is delicious!

I also tested crackers with the press. It was also very good…

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