Easy Gypsy Creams Recipe
14 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Unsalted Butter (softened)
- 100 g Golden Caster Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Golden Syrup
- 1 tbsp Boiling Water
- 225 g Plain Flour
- ยฝ tsp Baking Powder
- ยฝ tsp Bicarbonate of Soda
- 75 g Rolled Oats
- 75 g Salted Butter
- 150 g Icing Sugar (sifted)
- 1 tsp Vanilla Extract
Method
- Preheat the oven to 180ยฐc (160 fan/ Gas 4/ 350F) and line 2 baking sheets with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Beat in the golden syrup, vanilla extract, and boiling water.
- Mix in the plain flour, baking powder, bicarbonate of soda, and rolled oats.
- Scoop heaped teaspoons of dough and roll them in your hands to form small balls. Place on the lined baking trays and flatten slightly with the palm of your hand. Bake in the oven for 15 minutes.
- Beat together softened butter, vanilla extract and sieved icing sugar until you get a smooth lump-free buttercream.
- Once the biscuits are completely cool spread a thin layer of buttercream over the flat base of half of the biscuits and sandwich together with the remaining biscuits (so both flat bottoms of the biscuits are touching the buttercream).