Chocolate Gypsy Creams

Now here's a recipe that takes me straight back to the 1970's when I just couldn't get enough of the damn things. Perfect biccie to dunk in your tea, crumbly, oatie and that lovely buttercream that would melt as it warmed up in your cuppa. Hope you try them and enjoy them as much as we have. Really easy to make as the biscuits are prepared in a saucepan. The recipe will make around 12. I'd double it if I were you as they won't last long, these disappeared within a couple of hours.

If you prefer to measure rather than weigh click here Easy Conversion Chart

biscuit ingredients to make 12

100g/ 4 oz butter
3 level tbsp golden syrup ( use dark corn syrup if not available)
50g/2oz sugar
50g/2oz porridge oats
10g/½oz cocoa powder (not drinking chocolate)
175g/6oz flour

buttercream ingredients

150g/5oz icing sugar
50g/2oz softened butter
1tbsp milk or cream
50g/2oz melted dark chocolate

method

Pre-heat the oven to 170c/325f/gas3
brush oil onto 3 baking trays

In a large saucepan place the butter, syrup & sugar and gently melt them together
Sift the flour with the cocoa
Add the oats & flour mix to the pan and mix well together
Leave to cool slightly
Take heaped teaspoons of the mixture and roll into balls with your hands,
you will need 24 for 12 biscuits
Place on the oiled baking sheets leaving lots of room between each biscuit
Flatten the balls slightly with the back of a fork.
Bake for approximately 20 mins until baked through.
Leave on the trays until completely cold before removing with a pallette knife.

While they are baking make the filling

just beat all the ingredients together using a hand held electric whisk

Sandwich two biscuits together, dust with a little icing sugar and enjoy.