Bourbon Biscuits

I thoroughly enjoy traditional, quintessential English baking, in particular biscuits. Perfect with a coffee or tea, remind me of my childhood, eating biscuits at my grandparents house on a Sunday. It was the highlight of my evening raiding the biscuit barrel.

Nowadays you can buy biscuits fairly inexpensively at supermarkets but nothing beats the satisfaction of baking your own and of course the flavour of homemade far surpasses bought ones.

I’m obsessed with kitchen gadgets so when I spotted these biscuit stamps I was like a child in a sweet shop; excited and desperate to get home and try them.

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I was so chuffed as it also contained stamps for other traditional biscuits such as custard creams (another personal favourite).

I’ve started by making the Bourbon biscuits; what a delight!

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Bourbon Biscuits

Ingredients

225g Plain White Flour
125g Butter
75g Cocoa powder
125g Golden Caster Sugar
2tbsp Golden syrup
1tsp Bicarbonate of soda
3tbsp Milk

For The Filling

3tbsp Custard powder
100g Icing sugar 
25g Cocoa powder
75g Butter (unsalted) softened
2tsp Milk 
Method 

Blend together the flour, butter, cocoa powder, sugar, syrup and bicarbonate of soda. When it resembles chunky breadcrumbs gradually add the milk to form a dough. 

Bring it together into a ball and wrap it in cling film and chill for 15mins in the fridge. 

Remove from the fridge and unwrap. Roll the dough to about 1cm thickness. Then using a bourbon cutter, cut and press out the biscuits. 
   

Then place on a baking tray to chill in the fridge for 30mins. Preheat the oven to 180degress or 160degrees for fan oven. 

Remove the biscuits from the fridge after they have firmed up a little and bake for 20-25mins and leave them to cool. 

To make the filling, mix together the softened butter, icing sugar, cocoa powder and custard powder. 

When the biscuits have cooled, pipe the filling onto one biscuit and sandwich another on top. 

Enjoy! 

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