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How To Make Gypsy Creams
Crunchy, golden and chewy cookies sandwiched between a decadent vanilla buttercream. This gypsy creams recipe is so satisfying and is incredibly easy to make.
Delicious oat biscuits sandwiched between homemade vanilla buttercream. They’re like Fox’s crunch creams biscuits but taste even better!
If you love cookies with a buttercream filling, then these gypsy creams will be your new favourite. The biscuits are filled with oats for a crunchy and chewy texture, which contrast perfectly with the velvety smooth buttercream filling.
They’re perfect served with a hot drink or eaten on their own. Plus, they’re great for tea parties, birthdays and mini gatherings.
What Are Gypsy Creams?
McVities’ gypsy creams are two rounded biscuits with oats, sandwiched with a cream cheese chocolate filling. The biscuits are traditionally chocolate flavoured.
Are Gypsy Creams Still Made?
If you have a look in your local supermarkets, you’ll notice gypsy creams are nowhere to be found. That’s because McVities discontinued these biscuits in 2005!
Despite this, there are so many similar biscuits with cream in the middle that you can buy now a days like Fox’s crunch creams golden biscuits.
The closest biscuits to gypsy creams are Romany creams, they’re usually chocolate oat biscuits with a chocolate filling. They are called Romany to carry on the gypsy connotation.
Why You’ll Like This Recipe
- So simple and easy.
- Delicious oaty biscuits with creamy vanilla buttercream in-between.
- A way to make gypsy creams (even though these biscuits are discontinued)!
- Great for bake sales and tea parties.
- Great for using up spare oats (like these Biscoff Overnight Oats)
Gypsy Creams Recipe Ingredients
Below the few ingredients needed to make these gypsy creams.
- Butter: Use unsalted butter or stork butter
- Baking Powder: Encourages the biscuit dough to spread out.
- Sugar: Use caster sugar.
- Plain Flour: Use plain flour and not self-raising flour.
- Porridge Oats: Rolled porridge oats are best to use.
- Vanilla Extract: The addition of vanilla extract is optional but adds a nice flavour to the biscuits.
- Boiling Water: Boil the water (be careful with handling hot water)
- Golden Syrup: Add sweetness and helps bind the ingredients together.
- Buttercream: A mixture of butter, icing sugar and vanilla extract are whisked together to create a light and smooth buttercream.
How To Make Gypsy Creams
Below is a step-by-step guide on how to make homemade gypsy creams, full recipe ingredients are on the recipe card at the bottom.
Step One:
Preheat your oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
Place butter and sugar into a large mixing bowl and whisk together until light and fluffy.
Step Two:
Add boiling water, syrup and vanilla extract into the mixing bowl and whisk until combined.
Step Three:
Then add flour, baking powder and oats into the mixing bowl and whisk together until a biscuit batter has formed.
Step Four:
Scoop a heaped teaspoon amount of dough, place it into the palms of your hands and roll the dough into a ball. Place onto a lined baking tray and gently flatten with your hands.
Bake the biscuits in the oven for 15 minutes to 20 minutes or until golden. Once baked, leave the biscuits to cool down.
Step Five:
Whilst the biscuits are cooling, it’s time to make the buttercream. Add icing sugar, butter and vanilla extract into a mixing bowl and whisk together until a light buttercream is made.
Step Six:
When cool, assemble the gypsy creams! Sandwich the biscuits with buttercream and enjoy.
How To Store And Freeze
Place the cooled gypsy creams in an airtight container and eat within 4 to 5 days.
To Freeze: freeze the buttercream and gypsy cream biscuits separately.
After the biscuits have cooled down, store in a freezer-safe container and freeze for up to 3 months. You can also freeze the buttercream separately. When you’re ready, take the buttercream and biscuits out of the freezer. When defrosted assemble and enjoy!
My Top Tips
Make sure the biscuits have cooled down completely before sandwiching them with the buttercream filling. If the biscuits are still warm, then the buttercream will start to melt.
Try to get the size of the dough as equal as possible, you could weigh them. This is so that the biscuits will bake in the oven at the same time.
Don’t forget to line the baking tray with parchment paper, this will make removal of the biscuits so easy. The biscuits won’t stick to the baking tray and it will reduce the likelihood of the biscuits breaking during removal.
Recipe Variations
Change the buttercream filling! Instead of vanilla extract you can add almond extract. You could also make the buttercream chocolatey by adding melted milk, dark or white chocolate.
Make Romany biscuits by adding 30g of cocoa powder to the Gypsy cream biscuit mixture. You can also add cocoa powder to the buttercream or use melted chocolate.
Leave the buttercream out if you want, you’ll be left with incredibly tasty Gypsy cream biscuits.
Add flaked almonds or ground almonds to incorporate even more flavour and texture.
More Biscuit Recipes
Below are even more delicious biscuit recipes for you to try next:
- Oat Biscuits
- Empire Biscuits
- Chocolate Chip Fork Biscuits
- Lemon Biscuits
- Coffee Kisses
- Shrewsbury Biscuits
Gypsy Creams Recipe
Ingredients
- 225 g Plain Flour
- ½ tsp Baking Powder
- 75 g Porridge Oats
- 225 g Unsalted Butter
- 100 g Caster Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Boiling Water
- 1 tbsp Golden Syrup
Vanilla Buttercream
- 75 g Butter
- 150 g Icing sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
- Place butter and sugar into a large mixing bowl and whisk together until light and fluffy.
- Add boiling water, syrup and vanilla extract into the mixing bowl and whisk until combined.
- Then add flour, baking powder and oats into the mixing bowl and whisk together until a biscuit batter has formed.
- Scoop a heaped teaspoon amount of dough, place it into the palms of your hands and roll the dough into a ball. Place onto a lined baking tray and gently flatten with your hands.
- Bake the biscuits in the oven for 15 minutes to 20 minutes or until golden. Once baked, leave the biscuits to cool down.
- Whilst the biscuits are cooling, it’s time to make the buttercream. Add icing sugar, butter and vanilla extract into a mixing bowl and whisk together until a light buttercream is made.
- When cool, assemble the gypsy creams! Sandwich the biscuits with buttercream and enjoy.
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Susan Segota
Hi Michelle,
I am a bit confused. The instructions say to use a teaspoon when scooping out the cookies to bake, but this made about 100 individual cookies (very tiny). I was wondering how many cookies is this recipe supposed to make?
Michelle
Hi Susan, thanks for commenting 🙂
You’ll want to scoop a ‘heaped’ teaspoon of dough. This makes 15 sandwiched biscuits for me (30 individual biscuits).
Lauren
Really tasty, thank you.
Michelle
Hey Lauren, I’m glad you found the gypsy creams tasty.