Chocolate bourbons recipe
See method
- Makes 20 biscuits
- 25mins to prepare, 10mins to cook and 10mins to cool
- 163 calories / serving
Ingredients
- 175g (6oz) unsalted butter, softened
- 100g (3 ½ oz) soft light brown sugar
- 2tbsp golden syrup
For the pastry
- 200g (7oz) plain flour, plus extra for dusting
- 1tsp bicarbonate of soda
- 4tbsp cocoa powder
- 150g (5oz) icing sugar
- 1tsp vanilla extract
- 1tbsp milk
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Shop ingredientsEach serving contains
- Energy
- 680kJ 163.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 22.7gProtein 1.6gFibre 1.3g
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Method
- Heat the oven to gas 4, 180°C, fan 160°C. Line two baking sheets with nonstick baking paper.
- Using a hand mixer beat 100g butter and sugar together until combined, then beat in the golden syrup.
- In a separate bowl sift the flour, bicarbonate of soda and 2 tbsp cocoa powder. Fold through the butter mixture then bring together to form a dough.
- Lightly flour a clean surface then roll out the dough to 1/2 cm thick. Using a large knife cut the dough into 3cm x 6cm rectangles. Transfer to the baking sheets leaving space for each to spread a little. Using a skewer make 10 indents in a grid pattern half way into the dough then transfer to the oven for 10 minutes.
- Leave to cool on the trays while you make the filling. Sift the icing sugar and 2 tbsp cocoa powder together. Add the remaining 75g (3oz) butter and vanilla and beat together with an electric hand mixer until soft and creamy. Stir through the milk.
- When the biscuits are completely cooled use a knife or piping bag to cover one side with butter cream then sandwich with another biscuit.
- See more Dessert Recipes
These biscuits freeze really well so make an extra batch and freeze once baked. Defrost for 4 hours before icing.
