Simple Gyspy Creams Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 130g softened unsalted butter (1/2 cup + 1 tbsp)
- • 140g caster sugar (2/3 cup + 2 tsp)
- • ½ tsp vanilla extract
- • 1 tbsp golden syrup
- • 1 tbsp boiling water
- • 150g plain flour (1 ¼ cups)
- • 125g porridge oats (1 ½ cups)
- • ¾ tsp baking powder
- • ¾ tsp bicarbonate of soda
- • 125g softened unsalted butter (1/2 cup + 2 tsp)
- • 250g icing sugar (2 cups)
- • ½ tsp vanilla extract
- • 2-3 tbsp milk
Preparation Steps
Add the butter and sugar to the bowl of an electric stand mixer and beat on a medium speed until smooth and creamy - about 3 minutes. You can also do this by hand if preferred.
Add the golden syrup, boiling water and vanilla extract. Mix again to combine.
Add all remaining ingredients and mix until thick and well combined.
Take small portions of the mixture and shape into rough balls with your hands. Each should weigh approx. 25g. Place the dough balls on a plate and freeze for 1 hour.
When the biscuit balls have almost finished chilling, preheat the oven to 180C and line two baking trays with baking paper.
Place the dough balls on the trays, leaving enough space between each for them to spread as they bake. Bake for 12-14 minutes or until golden.
Leave the biscuits on the trays for about 10 minutes before transferring to a cooling rack.
Whilst the biscuits cool, make the buttercream. First, beat the butter and vanilla extract until smooth and creamy. You can do this with an electric hand whisk or in a stand mixer.
Sift in about 1/3 of the icing sugar and add a splash of milk. Mix until combined. Repeat twice more until everything has been added. If the icing is too thick, add a little more milk. If it’s too runny, add a little more icing sugar.
Beat for a final 3-4 minutes to get the icing super fluffy.
Once the biscuits have cooled, assemble them with the buttercream. Spoon or pipe a dollop of icing onto the bottom of a biscuit, then gently squash it down with the bottom of another biscuit to form one sandwiched gypsy cream. Repeat with the remaining biscuits and buttercream.