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Gipsy Creams

Gipsy Creams. A sweet, oaty biscuit sandwiched together with vanilla or chocolate buttercream. A perfect teatime treat!
Prep Time 30 mins
Cook Time 10 mins
Course Dessert, Snack
Servings 16 sandwich cookies


  • 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


  • 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.


Keyword buttercream, cookies, oats