Bourbons are a British classic. I appreciate that if you’re an american you’re probably picturing a scone like, soft biscuit, flavoured with whisky. That would be completely wrong (and gross). ‘Biscuit’ is our word for cookies – however, they are often smaller and crispier than american style cookies.

A bourbon is sandwich style – two pieces of dark chocolate flavoured biscuit, filled with chocolate buttercream. They are glorious. Apparently, they are the fifth most popular biscuit in the UK for dunking in our tea.

Ingredients

For the Biscuits

• 225g Plain White Flour
• 125g Butter (unsalted) (chilled )
• 75g Cocoa Powder
• 100g Golden Caster Sugar
• 1 tbsp Golden Syrup
• 1 tsp Bicarbonate of soda
• 3 tbsp Milk

For the Filling

• 3 tbsp Custard Powder
• 100g Icing Sugar
• 25g Cocoa Powder
• 75g Butter (unsalted) (softened )
• 2 tsp Milk

Instructions

1. In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.
2. Gradually add the milk until the mixture forms a dough.
3. Wrap the dough in cling film and chill in the fridge for 10 minutes.
4. Unwrap and roll out the dough out to a thickness of 1cm
5. Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.
6. Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.
7. Preheat the oven to 180°C (160° fan gas mark 4).
8. Bake the biscuits for 20-25 minutes then leave to cool.
9. To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.
10. Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.

Notes

I cut the sugar in the original recipe, as I don’t have an overly sweet tooth (and I’m diabetic). If you want to boost the sugar content, add another tbsp golden syrup and 25g more sugar to the dough.