Dairy free gypsy creams

Dairy free gypsy creams


2 people made this

About this recipe: These are strong chocolate biscuit sandwiches with a creamy chocolate centre, yet they're totally dairy free!

lovingcakes Lancashire, England, UK

Makes: 20 biscuits

  • 225g (8oz) vegan margarine
  • 140g (5oz) caster sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 225g (8oz) plain flour
  • 60g (2oz) cocoa powder
  • Filling
  • 250g (9oz) icing sugar
  • 170g (6oz) vegan margarine
  • 2 tablespoons cocoa powder

Prep:45min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

  1. Preheat the oven to 190 C / Gas 5. Line two baking trays with greaseproof paper.
  2. Beat the 225g margarine and caster sugar in a bowl until pale and fluffy. Add the egg yolk and vanilla extract.
  3. Mix in the flour and 60g cocoa powder until thoroughly combined.
  4. Halve the dough then wrap in cling film and chill for 30 minutes to 1 hour.
  5. Roll out the dough and cut with a 6-7cm round cutter or the rim of a glass. Put the cookies on the baking trays.
  6. Bake in batches until soft but firm, about 10 minutes. Transfer to wire racks to cool.
  7. While the biscuits are cooling put the filling ingredients in a bowl and beat.
  8. Spoon the filling onto half of the biscuits, add chocolate sprinkles and sandwich the other ones on top.

Use for leftovers

The filling works with just about any chocolate or sponge cakes and is really handy.

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Reviews (2)


unfortunately, these aren't vegan because they contain egg yolk - 16 Dec 2012


Really tasty, popular with everyone and a brilliant chocolate fix for people who cannot eat dairy products. - 18 Mar 2012

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