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Gypsy Creams
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Cook Time
20
minutes
mins
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
Keyword
biscuits, cookies