traybakes & more

retro recipes for the modern baker

Gipsy Creams

After some 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 butter

2oz/50g lard or vegetable shortening

3oz/75g sugar

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.

Gipsy Creams

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.

Gipsy Creams

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.

Gipsy Creams

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  1. Wow – a lovely reminder (again!) of child hood days – we loved gypsy creams and I haven’t had them for years … so you’ve put me in the notion of making them. We sandwiched them together with just plain chocolate – it worked well too – but anything tasty in the middle goes!! I’m so enjoying your blogs … and reminiscing over many of the recipes we made years ago. I tried your Smores – success :-)!!!!! So yummy!

  2. Deirdre Nelson

    March 22, 2018 at 6:22 pm

    Hi, my dad loves,loves, loves gipsy creams. Good north Antrim stock! Your recipe is pretty similar to mine although I sandwich mine with coffee buttercream, pipe a blob on top and stick a walnut piece on it. Yummy goodness indeed.

  3. How many balls of dough did you divide the mixture into?

    • I made 26 out of this (so 13 sandwich biscuits in the end) but you can make them as large or as small as you’d like!

  4. Thanks, I have made a batch! Remember them from my childhood when my mum would sandwich them together with lurid green or pink buttercream. Delicious!

  5. These are really tasty, but having tried a couple of times now, they do not seem to be crunchy – they are more like a soft cookie. Any suggestions?

    • CJ

      February 17, 2020 at 3:13 pm

      That’s an tricky one. It might just be an oven thing. Perhaps try baking a little longer at a slightly lower temperature?

  6. I thought gypsy creams had ginger in the biscuit… am i wrong?

    • CJ

      April 13, 2020 at 4:09 pm

      This version doesn’t. But there’s nothing to stop you adding some if that’s the way you prefer it!

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