Chocolate Gypsy Cream Biscuits (Gypsy Creams)

Name: Chocolate Gypsy Cream Biscuits (Gypsy Creams)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 cup butter ((225 g), softened); 1 cup white granulated sugar ((200 g)); 1⅚ tablespoons golden syrup ((30 ml)); 1 teaspoon vanilla extract ((5 m)); 2 cups plain flour (all-purpose/standard grade) ((250 g)); ¼ cup corn starch ((60 g)); ½ teaspoon table salt; ½ cup unsweetened cocoa powder ((40 g)); 1 cup desiccated coconut ((85 g)); 2 large eggs; 8⅚ ounces milk chocolate (chips/bar/slab) ((250g)); 1 teaspoon baking powder ((5ml))

Calories: 321.6kcal|Fat: 18.3g|Carbohydrates: 36.4g|Protein: 4.1g | 45

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Missing the old Gypsy Creams? Indulge in a British favourite – Chocolate Gypsy Cream Biscuits and satisfy your cravings today!

Quick, easy, and delicious, these homemade Gypsy Creams are a British favorite. Crafted from scratch, these chocolate coconut biscuits are sandwiched with creamy milk chocolate. Developed by Pyotts in 1965, they’ve been a beloved hit ever since, satisfying cravings with their crunchy goodness.

For the Perfect Gypsy Creams

Shaping Biscuits – This recipe will give you 36 individual biscuits which make 18 biscuit sandwiches.
Choosing Ingredients – Room temperature ingredients ensure easier incorporation and smoother texture in baking.
Avoid Moisture: When baked place the Gypsy Creams in an airtight container away from moisture to maintain their crispness and texture. No one wants to eat soggy Gypsy Cream Biscuits.

What You Need

Butter: Use softened butter at room temperature.
Sugar: Use white granulated sugar.
Sweetener: Golden syrup, honey, or maple syrup can be used.
Flavourings: Use vanilla extract, unsweetened cocoa powder, and desiccated coconut. It’s important to use good-quality cocoa powder for better results. For chocolate, you can use milk chocolate chips, bar, or slab.
Flour: Use plain or all-purpose flour along with cornstarch and baking powder. If you use self-raising flour, still add the cornstarch but omit the baking powder.
Eggs: If you don’t have 2 large eggs (about 1/2 cup or 120 ml), you can substitute with approximately 2 2/3 medium eggs or 3 1/3 small eggs.

Storage Tips

Leftovers: Store Gypsy Creams in an airtight container at room temperature for a few days since they’re filled with a chocolate-coconut mixture. However, if you live in a warm/hot climate and/or fill ingredients with cream, they should be refrigerated immediately.
Freezing: Freeze Gypsy Creams for longer-term storage by wrapping them individually or placing them in a single layer in a freezer-safe container. Thaw them at room temperature before serving.

Goes Well With

Milk: For a classic combination, enjoy Gypsy Creams with a cold glass of milk. The creamy texture of milk helps balance out the sweetness of the biscuits.

Ice Cream: Create a decadent dessert by sandwiching a scoop of vanilla or coconut ice cream between two Gypsy Creams. The combination of creamy ice cream and crunchy biscuits is irresistible.

Chocolate Sauce: Drizzle warm chocolate sauce over Gypsy Creams for an extra indulgent treat. The combination of chocolate on chocolate is sure to satisfy your sweet tooth.

Health Info

Calories: 321.6kcal
Sugar: 20.3g
Sodium: 115.9mg
Fat: 18.3g
Carbohydrates: 36.4g
Fiber: 2.2g
Protein: 4.1g

Gypsy Cream Recipe

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Prep Time 35

Cook Time 10

Total Time 45

Servings 18 biscuits

Calories 321.6kcal

Description

Missing the old Gypsy Creams? Indulge in a British favourite – Chocolate Gypsy Cream Biscuits and satisfy your cravings today!

Equipment

Hand mixer or stand mixer to bring the dough together.
Cookie-cutter about 4-5cm big for cutting out the biscuits.
Baking tray with a suitable size for baking the biscuits

Ingredients

1 cup butter (225 g), softened
1 cup white granulated sugar (200 g)
1⅚ tablespoons golden syrup (30 ml)
1 teaspoon vanilla extract (5 m)
2 cups plain flour (all-purpose/standard grade) (250 g)
¼ cup corn starch (60 g)
½ teaspoon table salt
½ cup unsweetened cocoa powder (40 g)
1 cup desiccated coconut (85 g)
2 large eggs
8⅚ ounces milk chocolate (chips/bar/slab) (250g)
1 teaspoon baking powder (5ml)

Instructions

Preheat the oven to 170°C/340F.
Cream together the softened butter, sugar, salt, vanilla extract, and golden syrup until combined.
Then add the room temperature eggs and mix through until light and fluffy.
Sift in the flour, baking powder, cocoa powder, and cornstarch. Add in the coconut and mix until just combined.
Place the biscuit dough onto a sheet of cling film or plastic wrap and bring it together into a disc or rectangle, seal tightly and place in the fridge for 30 minutes to 1 hour.
Place the dough on a clean working surface, flour the top of the dough, and roll out until about 0.5cm thick.
Cut out rounds or squares about 4-5cm big. Place these rounds back in the fridge for another 30 minutes.
Place the biscuits on a baking tray lined with baking paper about 3cm apart. Bake for 10 to 12 minutes. Allow cooling on the baking tray for 5 minutes before transferring to a wire cooling rack.
Melt the chocolate by zapping the chocolate in the microwave at 20-second intervals, stirring well between each interval. Otherwise, place the chocolate in a glass dish over a saucepan of water and melt over low-medium heat.
Sandwich the biscuits together and allow to set before serving.

Recipe Notes:

Shaping Biscuits: This recipe makes 36 individual biscuits, creating 18 sandwich cookies.
Ingredient Tips: Use room temperature ingredients for smoother texture and easier incorporation.
Avoid Moisture: Store baked Gypsy Creams in an airtight container to maintain crispness.
Leftovers: Store in an airtight container at room temperature for a few days. Refrigerate if filled with cream or in warm climates.
Freezing: Wrap individually or place in a freezer-safe container. Thaw at room temperature before serving.
Butter: Use softened butter at room temperature
Sugar: Use white granulated sugar.
Sweetener: Golden syrup, honey, or maple syrup.
Flavourings: Use vanilla extract, unsweetened cocoa powder, and desiccated coconut. For chocolate, use milk chocolate chips, bar, or slab.
Flour: Use plain or all-purpose flour with cornstarch and baking powder. If using self-raising flour, add cornstarch but omit baking powder.
Eggs: Substitute 2 large eggs (about 1/2 cup or 120 ml) with 2 2/3 medium eggs or 3 1/3 small eggs if needed.
Milk: Enjoy with a cold glass of milk.
Ice Cream: Sandwich a scoop of vanilla or coconut ice cream between two Gypsy Creams.
Chocolate Sauce: Drizzle warm chocolate sauce over Gypsy Creams for extra indulgence.