Cakes & Bakes: Gypsy Creams

Home-made gypsy creams | H is for Home

We needed some treats for our biscuit barrel so that was the subject for today’s Cakes & Bakes… but which kind of biscuit?

Butter, sugar and golden syrup in a saucepan | H is for Home Gypsy creams dough mixture | H is for Home

Justin started reminiscing about Gypsy Creams – and commenting on the fact that they seem to have disappeared from the shops. I have to admit that growing up in Trinidad, I’d never heard of Gypsy Creams – but they certainly sounded good enough to try.

Gypsy creams dough balls | H is for Home Gypsy creams dough balls flattened with the back of a fork | H is for Home

My numerous baking books didn’t offer a single recipe, but fortunately I found one available online.

They incorporate flour, butter, oats, golden syrup and most importantly chocolate. Two crisp biscuity layers sandwich a moist chocolate buttercream layer.

Gypsy creams biscuits cooling on a wire rack | H is for Home

Apparently coconut can be added to the recipe too. These are often called Romany Creams, but Justin thinks that the packet Gypsy Creams from his youth had something ‘coconutty’ about them.

Making chocolate buttercream | H is for Home

I have to say that they’re absolutely delicious – and are now a firm favourite of mine having missed out for nearly 50 years!

Home-made gypsy creams | H is for Home

Gypsy Creams
Yields 12
Cook Time
20 min
Cook Time
20 min
For the biscuit dough
  1. 100g/4oz butter
  2. 90g/3oz golden syrup
  3. 50g/2oz caster sugar
  4. 50g/2oz porridge oats
  5. 10g/½oz cocoa powder
  6. 175g/6oz plain flour
For the buttercream
  1. 150g/5oz icing sugar
  2. 50g/2oz butter, softened
  3. 1tbsp milk
  4. 50g/2oz dark chocolate, meltedHome-made gypsy creams ingredients
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Instructions
  1. Preheat the oven to 170ºC/325ºF/Gas mark 3
  2. Line a large baking sheet with parchment. Set aside
  3. In a large saucepan, place the butter, syrup & sugar melting gently over a low heat, stirring to combine
  4. Sift the flour together with the cocoa powder before adding the oats to the mixture
  5. Add these dry ingredients to the saucepan and mix together well
  6. Leave to cool slightly
  7. Take heaped teaspoons of the mixture and roll each into a ball between your palms
  8. Place on the baking sheet leaving room between each biscuit
  9. Flatten each ball slightly using the back of a fork
  10. Bake for approximately 20 minutes
  11. Using a palette knife, transfer the biscuits on to a wire rack to cool completely
For the buttercream
  1. While the biscuits are baking/cooling make the buttercream filling
  2. Put the icing sugar, butter, milk and chocolate into a mixing bowl and combine until smooth
  3. Spoon ½tsp of buttercream on to a biscuit and sandwich together with another biscuit
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  • Diane Ireton

    Used to love Gypsy creams, shame they stopped making them x

  • Kim Styles

    I remember Gipsy Creams but wow yours look sooo much better!!!!