Gypsy Creams
User Reviews
5
Gypsy Creams
Description
The Gypsy Creams recipe starts with a rich biscuit dough combining softened unsalted butter, caster sugar, vanilla extract, golden syrup, and water. Flour, baking powder, bicarbonate of soda, salt, and oats are mixed in to create a dough with a pleasant oat texture. The dough is divided into portions for consistent biscuit sizes either by weight or eyeballing.
Baked biscuits can be recut with a round cutter when warm to ensure uniformity for sandwiching. The vanilla filling is a simple buttercream made by creaming unsalted butter with vanilla extract and icing sugar, thinned slightly with milk if needed for spreadability. It is best used while still soft to allow for smooth layering between biscuits.
Gypsy Creams pair well with tea or coffee and can be portioned for sharing or gifting. The recipe's stepwise approach allows for custom biscuit sizes and ensures the filling's texture complements the buttery oat biscuits.
Notes suggest distributing dough balls evenly on trays after chilling if fridge space is limited and highlight the advantage of using a cookie cutter for uniform sandwiches. The filling should be spread soft for best results as it becomes harder when cooled.
Ingredients
For the biscuits
- 225 grams butter softened to room temperature, unsalted
- 120 grams caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup like Lyle's Golden Syrup
- 1 tablespoon water boiled
- 200 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams oats
For the vanilla filling
- 100 grams butter softened to room temperature, unsalted
- 1 teaspoon vanilla extract
- 200 grams icing sugar
- 1-2 teaspoons milk (if needed)
Instructions
Make the biscuits
- Prepare a couple of baking sheets by lining them with parchment paper.
- In a large bowl, add the room-temperature butter and caster sugar.
- Using an electric hand mixer or a stand mixer, beat the butter and sugar until light and creamy, around 2-3 minutes.
- Combine the vanilla extract, golden syrup and boiled water with the creamed butter and sugar mixture. Beat for approximately 1 minute until well combined.
- In a bowl, combine the all-purpose flour, baking powder, bicarbonate of soda and salt. Use a fork to mix them together, then add them to the creamed butter mixture.
- Next, add the oats to the mixture as well.
- Mix all the ingredients on a low speed until they come together into a cohesive ball of dough. If you prefer, you can also mix the dough by hand to avoid overworking your electric mixer.
- Divide the dough into equal-sized portions, aiming for around 24g for large biscuits and 20g for smaller ones. You can use a scale for precision if desired.See note 1
- Roll each portion of dough into a ball and arrange them on the lined baking trays, ensuring they are spaced about 5cm/2" apart to allow for spreading. No need to flatten the balls.
- Chill the trays in the fridge for at least 1 hour.
- Preheat the oven to 180C/350F/gas mark 4.
- Bake the biscuits for 14-15 minutes or until they turn golden brown on top.
- Allow the biscuits to cool on the trays for 10 minutes before transferring them to a wire cooling rack.See note 3
Icing and sandwiching
- As the biscuits cool, prepare the icing. In a large mixing bowl, combine the softened butter and vanilla essence and sift in the icing sugar.
- To prevent a cloud of sugar dust, start by roughly combining the icing sugar with the butter using a spatula to help contain the sugar.
- Using an electric mixer, beat the icing for 3-4 minutes until it becomes light and fluffy. If the icing appears too stiff, add one teaspoon of milk, or two if necessary. The icing should be relatively stiff to ensure the cookies hold together without sliding apart.
- Once the biscuits have cooled down, spread a dollop of icing on half of them.See note 4
- Finally, top each iced biscuit with another biscuit. Gently wiggle the two biscuits to ensure an even spread of icing between them.
- Let the icing harden before handling the biscuits extensively or storing them in a cookie tin. Speed up the process by chilling them in the fridge for a while.
Notes
- Portioning the biscuit dough into equal sizes is helpful but you can eyeball the amounts if preferred.
- If fridge space is limited, chill all dough balls initially on one tray before redistributing to separate trays.
- Use a round cookie cutter on warm biscuits to create uniform rounds for sandwiching.
- Spread the vanilla icing while it is still soft, as hardened icing can be difficult to work with.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15sandwiched cookies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 0.04mg | 0% |
| Sodium | 135mg | 6% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 1IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
