For the tea party we hosted for our friends birthday we decided to do another homemade take on a classic biscuit. Following on from our Drunk Jaffa Cakes this time we have done the chocolate bourbon, a favourite for most. We love how a bourbon has a salty chocolatey biscuit, sandwiched together with a sweet icing.
Whilst creating this recipe, we have had a little help from the Queen of Baking, Mary Berry, who inspired us with this one, we just added until we made a dough that had a look & taste we were happy with.
This dough itself is a very crumbly dough, which makes it slightly difficult to work with. The trick is to keep kneading the dough to warm the butter making it easier to roll. If the dough cracks when rolling, just patch it up & it’ll be fine.
- 340g plain flour
- 3 tsp baking powder
- 4 tbsp cocoa powder
- 170g softened butter
- 170g caster sugar
- 3 tbsp golden syrup
- 60g softened butter
- 120g icing sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla essence
- pinch of salt
- Rub all the ingredients together to form a crumb texture.
- Tip the mixture onto a surface & knead slightly to form the dough into a ball.
- Roll out the dough between two sheets of baking paper (this avoids the dough sticking to everywhere & everything) till its about 1/4″ thick.
- Cut the dough into fingers using a knife or pizza cutter, you may want to use a ruler if you’re slightly OCD about your biscuits being uniform. You want them to be around 1 x 2.5″
- Place the fingers onto a baking sheet & prick with a fork – if you want to stamp with letters you may do so now. Bake for 15-20 minutes at 170C, leave to cool on cooling rack.
- Cream together the filling ingredients & use it to sandwich the biscuits to create your homemade bourbon
- We also sprinkled our biscuits with a mixture of salt & sugar before baking
This bake gave us a chance to use our letter stamp for biscuits – rather than writing ‘bourbon’ on our dough, we chose to stamp ‘Naomi’ in dedication of her birthday party
