Thursday, 1 June 2017

Bourbon Biscuits

Bourbons are a classic. I've had it with a cup of tea for as long as I can remember yet I've never tried to bake them for myself. As I already had the biscuit stamp purchased from Sous Chef, I decided to give these a go. The result - A sweet chocolate butter icing sandwiched between two moreish and slightly bitter super chocolatey biscuits.



Chocolate biscuit
  • 275g plain flour
  • 100g self raising flour
  • 75g cocoa powder
  • 125g granulated sugar
  • 125g salted butter
  • 125g golden syrup
  • 1 large egg, beaten 

Chocolate Butter cream
  • 100g butter
  • 200g icing sugar
  • 1 tbsp cocoa powder

Method 
  • Pre-heat the oven to Gas mark 4 and line your baking trays with greasproof paper
  • Sift the flours. cocoa and sugar into a mixing bowl and mix well. 
  • Add the butter and rub with your finger tips until the mixture resembles fine breadcrumbs 
  • When all the butter is mixed in, make a well in the centre and add the syrup and egg. Mix well until a ball of dough has been formed. 
  • Place the dough into the fridge for 20 minutes for it to firm up and make the rolling process easier. Thereafter, dust the workbench with plain flour and roll the dough to roughly a pound thickness and stamp with your Bourbon biscuit stamp. 
  • Cut around each biscuit with a pizza cutter as it makes the process easier and bake at gas mark 4 for around 15 minutes. Leave to cool before icing 
  • For the icing, make sure the butter is at room temperature and place into a bowl. Sift the icing sugar and cocoa powder into the bowl and whisk until fluffy. 
  • Pipe this mixture on the halves of your biscuits and enjoy! 



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