Daily digest for Lucy's Friendly Foods, on February 1, 2026
Golden Oat Crunch Creams; my dupe of the Fox's classics but made dairy-free and egg-free, and still way better than the originals. Sometimes referred to as Gypsy Creams, these chewy,…
Golden Oat Crunch Creams; my dupe of the Fox's classics but made dairy-free and egg-free, and still way better than the originals. Sometimes referred to as Gypsy Creams, these chewy, golden oaty biscuits are sandwiched together with a delightful vanilla cream.
Let's kick off recipes in 2026 with a cookie worth putting on repeat. These egg-free and dairy-free golden crunch creams are a nostalgic favourite, evoking break time at school or biscuit selection boxes. These are my version of the Fox's classic, but better, WAY better!
The cookies are flavoured with syrup and oats; a really good combination that gives both a lovely crunch and chew. They are then sandwiched together with a delicious vanilla and syrup cream. It's a heavenly combination – both comforting and homely, as is needed in cold dark January, but also indulgent and luxurious to lift the spirits.
After all is there anything better than a sandwich cookie – the combination of flavours and textures takes a humble cookie to the next level. You could always make just the cookies and they'd still be super, but the added filling takes them into the sublime.
If you have the time, I really recommend chilling the cookies before baking. This will stop them spreading as much and you'll end up with thicker, domed cookies. Although, that being said, if you prefer thin and chewy then leave out the chilling but be ready to ease the cookies back into a circle shape if they spread too much!
Golden Crunch Creams
chewy cookies flavoured with syrup and a hint of oats, sandwiched with a luxurious vanilla cream dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan
cookie sheets lined with non stick baking paper
50 g oats
100 g dairy-free butter
120 g caster sugar
1 tsp vanilla extract (optional)
1 tbsp golden or maple syrup
1 tsp dairy-free milk
150 g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 pinch of salt
For the cream filling:
70 g dairy-free butter (softened)
150 g icing sugar (sifted)
1 tsp golden syrup
1 tsp vanilla extract (optional)
1 tsp dairy-free milk
Preheat the oven to 180℃ and line 2 baking sheets with parchment
Cream together the butter, sugar, vanilla (if using) and syrup
Stir in the milk, oats, flour and baking powder, bicarb and salt. This will make a sticky dough
Divide into 16 equal pieces and roll into balls. Place, well spread apart onto the lined baking sheets
Ideally rest the cookie dough balls in the fridge for at least half an hour
Bake for 12-14 minutes until golden and spread. You will want to draw in the edges to make neat circles with a cookie cutter or a blunt knife.
After 5 minutes move to a wire rack
Combine the filling ingredients and once the cookies are cool, spread onto half of them and sandwich together.
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