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

Click here to save the recipe to Pinterest

Home-made gypsy creams | H is for Home

Home-made gypsy creams | H is for Home

Gypsy Creams

Cook Time 20 minutes
Course Snack
Cuisine British
Servings 12 biscuits

Ingredients
  

For the biscuit dough

  • 100 g/4oz butter
  • 90 g/3oz golden syrup
  • 50 g/2oz caster sugar
  • 50 g/2oz porridge oats
  • 10 g/½oz cocoa powder
  • 175 g/6oz plain flour

For the buttercream

  • 150 g/5oz icing sugar
  • 50 g/2oz butter softened
  • 1 tbsp milk
  • 50 g/2oz dark chocolate melted

Instructions
 

For the biscuits

  • Preheat the oven to 170ºC/325ºF/Gas mark 3
  • Line a large baking sheet with parchment. Set aside
  • In a large saucepan, place the butter, syrup & sugar; melting gently over a low heat, stirring to combine
  • Sift the flour together with the cocoa powder before adding the oats to the mixture
  • Add these dry ingredients to the saucepan and mix together well
  • Leave to cool slightly
  • Take heaped teaspoons of the mixture and roll each into a ball between your palms
  • Place on the baking sheet leaving room between each ball
  • Flatten each ball slightly using the back of a fork
  • Bake for approximately 20 minutes
  • Using a palette knife, carefully transfer the biscuits on to a wire rack to cool completely

For the buttercream

  • While the biscuits are baking/cooling make the buttercream filling
  • Put the icing sugar, butter, milk and chocolate into a mixing bowl and combine until smooth

To finish

  • Spoon ½tsp of buttercream on to a biscuit and sandwich together with another biscuit
Gypsy creams ingredients
Keyword biscuits, cookies

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