extensive brief internet research, I discovered that McVities’ Gipsy Creams were discontinued at least 10 years ago, so I can’t do a side by side comparison to see if this recipe is supposed to be a copy or if it’s just a similarly named biscuit.
And speaking of names, a lot of the internet seems to believe that Gypsy is spelt with a ‘y’ and my book and images of McVities biscuit wrappers spell it with an ‘i’. Either way, I’m not sure you’d get away with calling a biscuit a Gipsy Cream these days, but these are retro recipes, so the name stays.
Gipsy Creams are, essentially, a crunchy, oaty cookie, sandwiched with buttercream. And although the cookies are tasty on their own, the buttercream does make them tastier. Everything’s better with buttercream!? My recipe suggested using chocolate buttercream and for research purposes I tried with both a vanilla and a chocolate buttercream filling. Mr Traybakes and Little Miss Traybakes were my official taste testers and failed to come up with a definitive winner. So, go with whatever flavor you prefer!
Now, as with any recipe, the bake time for your cookies will depend on the size of your cookies. I have made these with a small cookie/ice-cream scoop that was probably about 2 tsp worth of mixture and I got 26 biscuits total (so 13 when you pair them up) and those took about 10 minutes to cook. I have also made them with about 1.5 tbsp of mixture and got 14 cookies from the dough (so, 7 sandwich biscuits) that took about 14 minutes to bake. So, keep an eye on the biscuits as they cook and adjust your times accordingly. They are done once they are nice and golden. They’ll still be a little puffy and soft, but will firm up when out of the oven.
- 2 oz or 55g butter
- 2 oz or 55g lard or vegetable shortening
- 3 oz or 85g sugar
- 4 oz or 110g plain flour (all-purpose flour)
- 2 oz or 55g porridge oats
- 1 tbsp golden syrup
- ½ tsp baking soda/bicarbonate of soda
- ½ tsp baking powder
- 1 tbsp boiling water
- ¼ tsp vanilla extract
- Preheat oven to 325F/160C.
- Cream the fats and sugar together until light and fluffy.
- Add the syrup, boiling water and vanilla and mix well.
- Add all the dry ingredients and mix until combined.
- Roll into small balls (about 1½ tbsp worth of dough in each). Place on a lined baking sheet and flatten slightly.
- Bake at 325F/160C for approximately 14-15 minutes or until golden.
- Leave on the baking tray for a couple of minutes, then transfer to a wire rack to cool.
- When cool, sandwich together with buttercream. I made my buttercream with 2oz butter/4oz icing sugar/1 tbsp milk. Add 1-2 tbsp cocoa powder if you opt for a chocolate filling.