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.
It is, 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 flavour you prefer!
2oz/50g lard or vegetable shortening
4oz/110g plain flour (all-purpose flour)
2oz/50g rolled oats
1 tbsp golden syrup
½ tsp baking soda
½ tsp baking powder
1 tbsp boiling water
¼ tsp vanilla extract
1. Cream the fats and sugar together until light and fluffy.
2. Add the syrup, boiling water and vanilla and mix well.
3. Add all the dry ingredients and mix well.
4. Roll into small balls. Place on a baking sheet and flatten slightly.
5. Bake at 325F/160C for approximately 10 minutes or until golden.
6. Leave to cool on the tray for a couple of minutes, then transfer to a wire rack.
7. 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.