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Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes >

Gypsy Creams

Makes 14


This recipe is for all you Countdown fanatics, so get baking Richard Whitley's favourite biscuits.

  • 6 oz. flour, self raising or plain
  • 3 oz. butter
  • 3 level tbsps. golden syrup
  • half an ounce of cocoa
  • 2 oz. rolled oats
  • 2 oz. Sugar
  • 2 tbsp. Milk

    Cooking Instructions:
    1. Pre-heat oven to 325F, Gas Mark 3, 163C
    2. Gently melt the butter and syrup in a pan then stir in the sifted flour, sugar, cocoa and the rolled oats
    3. Add the milk and stir again
    4. Shape the mixture into balls the size of walnuts and place on 3 greased baking trays
    5. Flatten the biscuits by using a fork dipped in hot water
    6. Bake in the pre-heated oven for approximately 20 minutes
    7. Allow to cool before removing from the trays to cooling racks
    8. When cold sandwich in pairs with chocolate cream frosting (see Hookery Cookery recipe for chocolate cream frosting)

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000