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Bourbons Biscuits

Ingredients 250g (9oz) plain flour, plus extra to dust 125g (4oz) unsalted butter, chilled, cut into cubes 125g (4oz) caster sugar 2tbsp golden syrup 50g (2oz) cocoa powder 1tsp bicarbonate of soda 3tbsp milk 75g (3oz) unsalted butter, softened 125g (4oz) icing sugar 15g (½oz) cocoa powder Method Preheat oven to 180°C (160°C fan) mark […]

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Bourbons Biscuits

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Ingredients 250g (9oz) plain flour, plus extra to dust 125g (4oz) unsalted butter, chilled, cut into cubes 125g (4oz) caster sugar 2tbsp golden syrup 50g (2oz) cocoa powder 1tsp bicarbonate of soda 3tbsp milk 75g (3oz) unsalted butter, softened 125g (4oz) icing sugar 15g (½oz) cocoa powder Method Preheat oven to 180°C (160°C fan) mark 4. Put all the biscuit ingredients into a food processor and pulse until the mixture clumps together. Tip the dough on to a work surface and bring together. Roll out the dough on a sheet of baking parchment, trying to keep it rectangular and dusting your rolling pin with flour as needed, then trim to a 23cm x 30.5cm (9in x 12in) rectangle. Cut the rectangle lengthways into 3 even strips, keeping strips together, then cut across them at 2.5cm (1in) intervals, keeping the rectangles together. If you like, use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon. Chill for 30min. Bake for 25min, then carefully remove the tray from the oven and cut through the marks to make sure biscuits are separated. Leave to cool completely. To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (don’t be tempted to add any liquid – the icing should be thick). Sandwich the cooled biscuits together with the chocolate filling, using a piping bag if you want a neater finish. Cooking Info Hands on time: 30 mins plus chilling and cooling Cook time: 25 mins Makes 18 Per Serving Calories: 206 Total fat: 10g Sugars: 17g Total carbs:...

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Ingredients

  • 250g (9oz) plain flour, plus extra to dust
  • 125g (4oz) unsalted butter, chilled, cut into cubes
  • 125g (4oz) caster sugar
  • 2tbsp golden syrup
  • 50g (2oz) cocoa powder
  • 1tsp bicarbonate of soda
  • 3tbsp milk
  • 75g (3oz) unsalted butter, softened
  • 125g (4oz) icing sugar
  • 15g (½oz) cocoa powder

Method

  1. Preheat oven to 180°C (160°C fan) mark 4. Put all the biscuit ingredients into a food processor and pulse until the mixture clumps together. Tip the dough on to a work surface and bring together.
  2. Roll out the dough on a sheet of baking parchment, trying to keep it rectangular and dusting your rolling pin with flour as needed, then trim to a 23cm x 30.5cm (9in x 12in) rectangle. Cut the rectangle lengthways into 3 even strips, keeping strips together, then cut across them at 2.5cm (1in) intervals, keeping the rectangles together. If you like, use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon. Chill for 30min.
  3. Bake for 25min, then carefully remove the tray from the oven and cut through the marks to make sure biscuits are separated. Leave to cool completely.
  4. To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (don’t be tempted to add any liquid – the icing should be thick).
  5. Sandwich the cooled biscuits together with the chocolate filling, using a piping bag if you want a neater finish.

Cooking Info

Hands on time: 30 mins

plus chilling and cooling

Cook time: 25 mins

Makes 18

Per Serving

Calories: 206

Total fat: 10g

Sugars: 17g

Total carbs: 28g


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