Home Made Bourbon Biscuit Recipe

[schema type=”recipe” name=”Home Made Bourbon Biscuit Recipe” author=”Rachel Howard” pubdate=”2013-10-27″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/10/Bourbon-biscuits-home-made-700.jpg” description=”Delicious and moreish dark chocolate biscuits sandwiched together with smooth chocolate icing. ” prepmins=”15″ cookmins=”10″ yield=”20 finished biscuits” ]

I am a big biscuit fan and Bourbons top the chart for me! I would eat half a packet of biscuits for breakfast so I tend not to buy them now that I’m older and the weight piles on faster. So I am really pleased I found this recipe and can make them myself (Just need to perfect the chocolate hobnob and the custard cream now!) The chocolate icing for these is perfect.

As I have mentioned before, my husband doesn’t really have much of a sweet tooth. But he actually helped himself to these chocolate biscuits and went back for seconds.

They were best on the day I made them, but now he is warming them up for 10-20 seconds in the microwave and crumbling them over ice cream.

My only note is that they are pretty hard to roll out. I found the dough pretty dry so I added quite a bit of extra water. In the end it didn’t really seem to make much difference and I didn’t want to add too much so I just rolled it how it was and found it really hard to get thin. So my final biscuit was very thick. In my opinion it needed to be a bit thinner so I will perservere with adding more water when I make them again.

This recipe is Aunt Mary’s from the Primrose Bakery Book.

[callout title=Ingredients for the biscuits:]

• 225g unsalted butter at room temperature
• 225g golden caster sugar
• 4 heaped tsp golden syrup (I have a feeling I added 4 tbsp!)
• 340g self raising flour
• 115g cornflour
• 115g cocoa powder
• 4 tbsp water, or more if needed

[/callout]

Method:

Making the biscuits –

• Cream the butter, sugar and golden syrup together in a bowl, using an electric mixer
• Sift the flour, cornflour and cocoa powder together and beat into the creamed mixture, along with the water
• If the mixture seems very dry, add a little more water
• Knead thoroughly to form a smooth thick dough
• You can either rest the dough in the fridge until you are ready to finish making the biscuits, or roll it out straight away

Baking the biscuits –

• Preheat the oven to 180C and line a baking tray with parchment paper
• Lightly flour your work surface and roll out the dough (aim for a thickness of 3-4mm)
• Using a cookie cutter cut out your biscuits in pairs
• Lay each biscuit on the tray, leaving a little space between
• Bake in the oven for 10-12 minutes until hard to the touch. Make sure you don’t overcook them or they will burn (they will firm up when cooling)
• Allow to cool

[callout title=Ingredients for the Icing:]

• 2 tbsp cocoa powder
• 4 tsp warm water
• 115g unsalted butter at room temperature
• 6 tbsp icing sugar
• 1/2 tsp vanilla extract (Optional)

[/callout]

Method:

• Sift the cocoa powder into a bowl, add the warm water and stir together
• In a separate bowl, beat the butter until smooth using an electric mixer
• Add the icing sugar and vanilla extract (if using) and beat well
• Add the cocoa powder and water
• Sandwich 2 biscuits together

I piped the chocolate icing in the middle – it just made it easier to make it neat.

Obviously you can make them any shape and size you want. Mine were giant sized because I love Bourbon biscuits! And I got the Home made cookie stamp from Hobbycraft (but you can get it online)