I am continuing in my quest to make traditional biscuits and focusing on the ones I like least to see if home-made can improve them. This time I decided to tackle the humble Bourbon biscuit. Next to custard creams, these are my second least favourite. I discovered that these chocolate and cream creations were the invetion of Peek Freans back in 1910 and traditionally made of two oblongs sandwiched together with a chocolate filling.
Rather than stick with tradition and anyway I don’t have an oblong cookie cutter, I decided on a pretty flower shape. Mine certainly looked good and although not wildly exciting, they were certainly better than the shop bought variety.
The one niggle I am coming across with biscuits in general is that they tend to go soft very quickly, even though I store them in an airtight tin. Not sure what the solution is to that problem.
And now bourbons
Makes approx 10 complete biscuits
- 50g butter
- 50g soft brown sugar
- 1 tbls golden syrup
- 110g plain flour
- 15g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tbls Demerara sugar (ground) for decoration
- 50g plain chocolate
- 100g icing sugar
- 2 tbls strong black coffee
- 1/2 tsp vanilla paste
- Pre-heat the oven to 160°C.
- Sift together flour, bicarb and cocoa powder.
- Cream the butter and sugar until light and fluffy and beat in syrup.
- Add the flour and mix until a soft dough is formed.
- Turn out onto cling film and leave in the fridge for an hour.
- Lightly flour the worktop and roll out the dough to 1/2 cm thickness.
- Using a cookie cutter of choice cut out an equal number of shapes and place on a greased baking sheet.
- With a fork, pierce the surface of the biscuits several times and then sprinkle the ground Demerara sugar over half of the shapes.
- Bake for approx 15-20 minutes.
- Remove from the oven and leave on the baking sheet for 10 minutes to harden up then move to a wire rack to cool completely.
- For the filling, melt the chocolate over a bowl of hot water, then beat with the icing sugar and vanilla, adding the coffee gradually (you don’t want it too runny) until you have a smooth paste.
- Spoon the mixture into a piping bag and with the biscuits centre side up, pipe onto half of them.
- Sandwich biscuits together in pairs with the sugar side on top.