Gypsy Creams

Sunday 6 March 2011

I just love, love, LOVE the traditional recipes of the UK. All those years I spent ensconced in Enid Blyton books, drooling and dreaming over what sounded like exotic foods . . . well, those dreams and imaginations have come true for me since I arrived in the UK.

I am enjoying so much exploring the traditional, and sometimes not so traditional foods . . . and sometimes I do confess . . . I add my own twist to them, so they are somewhat traditional, but also somewhat new. I love that!

Some people might define a Gypsy Cream as a chocolate or orange version of a custard cream biscuit (cookie). Traditionally though the recipe includes neither one of those additional flavourings. Squidgy cocoa is what is called for . . . although in my house I pimp for plain coz I have a chocolate hating husband and . . . trust me . . . these biscuits are SOOO SO SO GOOD, it would be dangerous to have them in the house if only me was eating them. Oh so bad . . .

These are crisp and moreishly buttery. Oh so scrummy. Perfect with a hot cuppa of whatever your poison is . . . in my case it's Twinings' Black Currant and Mint herbal tea . . .

Oh . . . this was the perfect way to spend a Saturday afternoon. I dare say Sunday will be much the same . . . ahem . . .

*Gypsy Creams*
Makes 24 double cookies
Printable Recipe

Crisp, buttery and moreishly addictive biscuits (cookies) with a yummy cream cheese filling.

For the biscuits:
6 ounces butter softened (3/4 cup)
2 ounces white shortening (1/4 cup)
6 ounces caster sugar (1 cup minus 2 TBS)
2 tsp golden syrup (In north america use dark corn syrup)
8 ounces plain whole meal flour (approximately 1 1/3 cup, you may need a bit more)
1 tsp baking powder
1 tsp bicarbonate of soda

For the filling:
4 ounces butter, softened (1/2 cup)
2 ounces cream cheese (1/4 cup)
4 ounces icing sugar, sifted (2/3 cup)
2 ounces cocoa powder, sifted (1/3 cup)
(You can choose to use all icing sugar in which case use 6 ounces or 1 cup)

Preheat the oven to 150*C/300*F/ gas mark 2. Butter several baking trays. Set aside.

Cream the butter, shortening and sugar together until fluffy. Beat in the golden syrup. Sift together the flour, baking powder and bicarbonate of soda. Stir this into the creamed mixture, mixing together thoroughly. Roll out on a lightly floured board, with a floured rolling pin, 1/4 inch thick. Cut out with a 2 inch round cutter. Place onto the baking sheet, leaving some space in between for spreading.

Bake for 20 to 25 minutes until firm and golden. Let cool on the sheets for a few minutes, before removing to a wire rack to finish cooling completely.

For the filling, beat all the ingredients together until light and fluffy. Use this to sandwich two biscuits together. Store in a tightly covered container.


  1. Yumm, these look so good. You could hardly stop at one.

    - The Tablescaper

  2. Oh, yum! I love when you showcase the traditional English recipes, Marie--my favorites! And when you give them your signature makeover--even better! You're such an artistic genius, my friend!

    I just love the name of these...Gypsy Creams...what a romantic sounding name! I was just saying it out loud and my girls agree with they're saying it as they do the dishes!

    Love you loads, dear are very special to me!


  3. Yum! I think we will try these tomorrow! Let you know how they turn out!

    1. Looks like Kim decided not to make good on her promise?

    2. I guess not. They are great cookies however!

  4. Marie, these biscuits look lovely and I agree traditional gypsy creams are meant to be plain not chocolate. I love your recipes from the English Kitchen but I do agree, they are not always traditionally 'English', lots of them have that Marie twist to them, but we'll let you off, the longer you are here the more anglicised you become, we love you either way!!! lol
    Think these are one for the biscut barrel... Jo can try them out this afternoon x

  5. I loved Gypsy creams and always think it's a shame they are no longer oproduced. I have never made my own. Yours look and sound gorgeous. I think I rather like the idea of them without chocolate

  6. This takes me back to my childhood, we always had a packet of gypsy creams in the biscuit tin! I haven't seen them for years. Yours look quite different but utterly gorgeous :)

  7. Oh my gosh these look good..we had and still have your ginger caramel cake..I made it yesterday.It is such a fave here..Whole meal flour? What is that? Blush..

  8. My grandmother used to make cookies like this...only she put a bit of orange (or maybe lemon) peel in the filling. I'll give these a try this week!

  9. Monique, whole meal flour is whole wheat flour!

  10. How good do they look!!! You've beaten me to it, these have been on my list of things to make for a while lol

  11. Marie dear, what delicious look these!! send you huggs and love yah! have a lovely week!

  12. Mmmm, they look so simple and tasty!! We had SUCH a rainy weekend- should have made some of these!!

  13. We have a gourmet cookie Supplier here who does a fab version of Choc/Orange gypsy creams Marie, but yours look a whole lot better!
    Millie x


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