Bake With Bree: July 2016

A recipe inspired by Gypsy Sue, the fortune teller in Bree McCready and the Realm of the Lost

Junior has returned home from his holiday!

I think it's safe to say he is glad to be 'home sweet home'. Baby the cat was beyond ecstatic to see his boy. It was like a love-fest when Junior walked through the door. Very cute indeed.

I've missed you, crazy boy!

I think Junior missed my home cooking as he texted me all through the week to put in orders for what he wanted to eat when he came home!

He put in a special request in for Mrs Oxter's Oaty Crumbles as these are his very favourite. But I like to try new things and I was well overdue posting something on the Bake With Bree blog so I made some Gypsy Creams instead. They are similar enough to the Oaty Crumbles to put a smile on my boy's face - more of a biscuit than a flapjack.

I had also been feeding a friend's cats over the weekend so I made a few extra to leave for their return.

The inspiration for my Gypsy Creams came from a character in the third novel in the Bree McCready series.

Bree, Sandy and Honey visit a fortune teller called Gypsy Sue at the funfair and get a little more than they bargained for!

Here is an abridged extract from chapter 1 of Bree McCready and the Realm of the Lost.

'The top half of the wagon door swung open with a creak. A plump lady appeared, her black hair peppered with grey and mostly concealed under a shimmering headscarf.

"I am Gypsy Sue," she smiled, her hoop earrings swinging from side to side.

"Hello," Bree said awkwardly. "Can you tell me my future please?"

Candles and fairy lights lit the inside of the caravan. It was a tiny space, so small that Bree could touch either side without stretching. Bree admired the walls, which were decorated with gold scrollwork and carvings of birds.

Gypsy Sue gestured to a pack of cards lying face down at the centre of a table.

"Pick them up and shuffle them," she said to Bree with an encouraging nod.

Bree picked up the pack of cards, shuffled them clumsily and put them back, face down. Gypsy Sue fanned them across the table with a graceful sweep of her hand.

"Now choose one."

Bree pulled a card from the middle of the deck. A skeleton, carrying a black flag emblazoned with a white flower, was riding a horse. Her eyes were immediately drawn to the bold lettering along the bottom.

DEATH.

She dropped it quickly, as if it had burned her fingers."

Here are the ingredients you'll need to make about 10 medium Gypsy Sue Creams.

For the biscuits:

100g of butter

50g of caster sugar

150g of self-raising flour

1 tablespoon of chocolate powder

100g of rolled oats

2 tablespoons of Golden Syrup melted in 1 tablespoon of hot water

For the butter icing:

50g of butter

100g of icing sugar

A few drops of vanilla essence

1 tablespoon of chocolate powder

I used my electric mixer but this recipe can easily be prepared the old fashioned way.

Method:

Pre-heat the oven to 170 degrees.

Mix together until light and creamy.

Thank you, big sis for my terrific new mixer!

Meanwhile...

Sieve the flour and chocolate powder together to get rid of any lumps...

Weigh out the oats...

And melt the syrup in the hot water.

Add the flour, chocolate powder, oats and syrup to the creamed sugar and butter. Mix again for a short while. I did this on 'pulse' as the mixer seemed to struggle a little with the thick mixture.

It looked like this at the end...

I did a little stirring with a spatula to make sure all the ingredients were properly combined and then I rolled dollops of the sticky dough into little balls using the palms of my hands.

I then flattened the balls onto a well greased baking tray with the back of a fork. I have to confess to thinking they resembled little hamburgers at this point!

Space them well apart on the tray as they do swell and spread during cooking.

Bake for a total of 20 minutes. I did 10 minutes - flipped - then another 10 to get a nice even bake. The biscuits will still be soft when they come out of the oven but they will crisp up on the cooling rack.

Don't worry about the cracks as the buttercream will fill these.

While the Gypsy Creams are cooling you can prepare the butter icing. Again, I did this in my mixer but you can just as easily whip this up by hand.

I chilled the butter icing for about half an hour as I find it easier to work with when it's a little more solid.

Wait for the biscuits to cool completely before icing them or the buttercream will slide right off! Spread some of the butter icing over half the biscuits...