Gipsy Creams

The Wi Cookbook

Posted by Ebury Publishing

About

According to the introduction to this recipe, no WI biscuit collection would be complete without this acclaimed biscuit. It has even appeared on Channel 4’s Countdown quiz – it was presenter the late Richard Whiteley’s favourite treat. A manufactured version, produced by McVities even has its very own thread on the Digital Spy forum on the internet, where the passing of the oat and chocolate filled sandwich biscuit is much lamented. Here is the WI’s own recipe…

Makes 16 . Preparation 15 minutes . Cook 20–25 minutes

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You Will Need (12 things)

  • 50 g Butter
  • 50 g Lard
  • 50 g Caster Sugar
  • 100 g Self-Raising Flour
  • 1 tbsp Cocoa Powder , sifted
  • 50 g Rolled Oats
  • 2 tbsp Golden Syrup dissolved in 1 tbsp hot water

  • For the filling:

  • 25 g Butter
  • 50 g Icing Sugar , sifted
  • 1 tbsp Cocoa Powder
  • Few drops Vanilla Extract

Steps (4 steps, 15 minutes)

  1. 1

    Preheat the oven to 180°C/fan oven 160°C/gas mark 4. Cream together the butter, lard and sugar until pale and fluffy then slowly work in the flour, cocoa, oats and golden syrup.

  2. 2

    Roll the mixture into balls the size of a large cherry. Place on greased baking sheets and flatten with a fork dipped in water to stop it sticking to the dough. Bake for 20–25 minutes until puffy and set.

  3. 3

    Cool on the trays for 5 minutes then transfer to wire racks to cool completely.

  4. 4

    For the filling, cream the butter and work in the icing sugar. Beat until light then beat in the chocolate powder and vanilla. Use to sandwich the biscuits together.