Gypsy creams

Our version of the nostalgic British biscuit, these make a legendary addition to any tea break. You can also try them filled with White chocolate icing or Salted butterscotch (see here and here). Or, if you can’t be bothered to make either of those, just have the biscuits as they are and dip them in your tea.

For the biscuits
75g rolled oats
2 tbsp desiccated coconut
220g self-raising flour
1 tbsp bicarbonate of soda
80g granulated sugar
2 tbsp cocoa powder
pinch of sea salt
150g unsalted butter, softened
100g golden syrup
For the filling
100g unsalted butter, softened
50g full-fat cream cheese
100g icing sugar, sifted
50g cocoa powder, sifted
Preheat the oven to 165°C/fan 145°C/gas mark 3.
Spread the oats and coconut on a baking tray and bake for 15–20 minutes, or until golden brown, turning once or twice with a spatula so they cook evenly. Set aside to cool.
Reduce the oven temperature to 140°C/fan 120°C/gas mark 1.
To make the biscuits, mix the flour, bicarbonate of soda, sugar, oats, coconut, cocoa powder and salt in a large mixing bowl (or use a food mixer fitted with the beater attachment), then beat in the butter and golden syrup.
Divide into 20 balls (about 1 heaped tbsp each), placing them evenly over two baking trays lined with baking parchment, then bake for 25–30 minutes. You may need to turn the tray around halfway through to ensure they cook evenly in the oven. Place the tray on a cooling rack and leave to cool.
For the filling, ensure the butter and cream cheese are at room temperature, which will reduce the risk of any lumps forming. Beat together the butter and cream cheese in a large mixing bowl (or use a food mixer fitted with the beater attachment), then add the icing sugar and cocoa, beating until thoroughly combined.
Once the biscuits are cool, carefully remove them with a palette knife. Turn half of them over and spread a thick layer of buttercream on the flat sides, then sandwich together with the flat sides of the remaining biscuits.