Bourbon Biscuits

Method

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1. Mix the flour, cocoa and baking powder and rub in the butter until it looks like breadcrumbs. Stir in the caster sugar.

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2. Add the golden syrup and milk and bring together into a dough. Flatten, wrap and chill 30 minutes.

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3. Heat the oven to 180°C / 350°F and line two trays with baking paper.

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4. Roll the dough to 3 mm thick and cut into 32 rectangles about 7 x 3 cm. Prick each in rows with a fork and sprinkle with the granulated sugar.

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5. Bake 10 to 12 minutes, until firm. Cool on the trays 5 minutes, then on a rack.

   Mark done Start 10 min timer

6. Beat the butter, icing sugar and cocoa with 1 tablespoon of milk for 3 minutes until smooth and fluffy, adding more milk if it is stiff.

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7. Sandwich pairs of cold biscuits with the chocolate cream.

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Chef’s Tips

• Chill the dough and roll it thin for sharp, crisp biscuits.
• Prick the surface in neat rows for the classic look.
• Cool the biscuits completely before filling.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Vanilla ice cream

Storage & Reheating

Keep in an airtight tin up to 5 days. Freeze un-filled biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.