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Gypsy Creams with Chocolate and Coconut

Chocolate Gypsy Cream Biscuits (Gypsy Creams)

Carys
Missing the old Gypsy Creams? Indulge in a British favourite - Chocolate Gypsy Cream Biscuits and satisfy your cravings today!
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Snack
Cuisine British, Romani
Servings 18 biscuits
Calories 321.6 kcal

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.

Notes

Recipe Notes:

  1. Shaping Biscuits: This recipe makes 36 individual biscuits, creating 18 sandwich cookies.
  2. Ingredient Tips: Use room temperature ingredients for smoother texture and easier incorporation.
  3. Avoid Moisture: Store baked Gypsy Creams in an airtight container to maintain crispness.
  4. Leftovers: Store in an airtight container at room temperature for a few days. Refrigerate if filled with cream or in warm climates.
  5. Freezing: Wrap individually or place in a freezer-safe container. Thaw at room temperature before serving.
  6. Butter: Use softened butter at room temperature
  7. Sugar: Use white granulated sugar.
  8. Sweetener: Golden syrup, honey, or maple syrup.
  9. Flavourings: Use vanilla extract, unsweetened cocoa powder, and desiccated coconut. For chocolate, use milk chocolate chips, bar, or slab.
  10. Flour: Use plain or all-purpose flour with cornstarch and baking powder. If using self-raising flour, add cornstarch but omit baking powder.
  11. 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.
  12. Milk: Enjoy with a cold glass of milk.
  13. Ice Cream: Sandwich a scoop of vanilla or coconut ice cream between two Gypsy Creams.
  14. Chocolate Sauce: Drizzle warm chocolate sauce over Gypsy Creams for extra indulgence.
 
Keyword Gypsy Cream Biscuits, Gypsy Creams, Romani Creams