Gipsy Creams
Gipsy Creams. A sweet, oaty biscuit sandwiched together with vanilla or chocolate buttercream. A perfect teatime treat!
Ingredients
- 2 oz or 55g butter softened
- 2 oz or 55g lard or vegetable shortening
- 3 oz or 85g sugar
- ¼ tsp vanilla extract
- 1 tbsp golden syrup
- 1 tbsp boiling water
- 4 oz or 110g plain flour (all-purpose flour)
- 2 oz or 55g porridge oats
- ½ tsp baking soda/bicarbonate of soda
- ½ tsp baking powder
Instructions
- Preheat oven to 325F/160C (conventional oven).
- Cream the butter, lard/shortening and sugar together until light and fluffy.
- Add the syrup, boiling water and vanilla and mix well.
- Add all the dry ingredients and stir until combined.
- Roll into small balls (about 2 tsp of dough in each). This should make about 32 individual biscuits. Place on a lined baking sheet. Leave plenty of room, as they will spread as they bake.
- Bake at 325F/160C for approximately 10 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 55g butter/110g icing sugar/1 tbsp milk/¼ tsp vanilla. Add 1-2 tbsp cocoa powder if you opt for a chocolate filling.