There’s no real equivalent of Bourbon biscuits here in Australia, but expat poms will immediately recognise the name as one of the most popular type of biscuits in Britain.
The Bourbon in this case refers to things chocolatey rather than an alcoholic addition, but that doesn’t lessen the effects. These are rich, with a depth of flavour that tickles the back of your throat. They are a great addition to a good morning coffee
Makes 16 filled biscuits
- 100g butter
- 100g caster sugar
- 2 tbsp golden syrup
- 220g plain flour
- 30g cocoa
- 1 tsp baking powder
- 100g icing mixture
- 75g softened butter
- 2 tbsp cocoa
- ½ tsp coffee essence, optional
Preheat oven to 160°C. Line two baking sheets with baking paper.
Use electric beaters to cream the butter and sugar until the mixture is soft and fluffy. Add the golden syrup and beat for a further 2 minutes. Sift the flour, cocoa and baking powder together into the butter and mix well. The mixture will be very stiff.
Lay a large sheet of clingwrap on the benchtop and turn out the mixture onto it. Top with another layer of clingwrap and roll out the dough to form a rectangle 35cm by 20cm and about 4mm thick.
Using a sharp knife, slice the dough lengthways into 3cm wide strips. Cut each strip into 7cm lengths. Re-roll the remaining dough to make remaining biscuits. Space the pieces about 2cm apart on the prepared baking sheet and prick with a fork.
Bake for 15 minutes. Allow the biscuits to cool on a rack before sandwiching together with the chocolate filling.
Filling: Sift icing mixture and cocoa into a bowl, add remaining ingredients and beat together with electric beaters for 5 minutes or until light and fluffy.
$2.40 for 16 filled biscuits