I love a good biscuit, but who doesn’t? I think a good cup of tea and a biscuit in the afternoon is ingrained in British brains, much like scones (S-CONE!), proper fish and chips, and beans on toast. I might start a series of biscuit recipes because they’re fun to make and because, well, they’re good.
I don’t like digestives, I don’t care for them so I’m going to ignore the fact they’re top of everyone’s list. According to Wiki, Bourbons are the fifth most popular biscuit but they’re my favourites alongside custard creams. I like to take off the top layer and lick off all of the buttercream and then eat the biscuits separately, as this is the only way. Eating them any other way would get you the same reaction as if you were to eat a 4 finger KitKat whole.
Bourbon biscuits don’t actually have anything to do with Bourbon whisky (they actually get their name from the House of Bourbon) but where is the fun in that, so I added a little bit of it into the buttercream. A good biscuit is a boozy biscuit.
FOR THE BISCUITS
- 50g unsalted butter
- 50g soft light brown sugar
- 1 tablespoon golden syrup
- 110g plain flour
- 20g cocoa powder
- 1/2 teaspoon bicarb of soda
- pinch of salt
- few drop of milk
- sugar, to sprinkle
FOR THE BUTTERCREAM
- 50g unsalted butter
- 75g icing sugar
- 1 tablespoon cocoa powder
- 1-2 teaspoon Bourbon
1) Cream together the butter and sugar until light and fluffy, around 3 minutes. Then beat in the syrup.
2) Sift in the flour, cocoa powder, bicarb and salt until incorporated. Add milk, a few drops at a time, until the mixture is soft and pliable.
3) Wrap the dough in cling film and chill in the freezer for 10 minutes.
4) Preheat the oven to 150C and line a baking tray with parchment paper.
5) Remove the dough from the freezer and knead on a lightly floured surface for a minute. Roll out into a rectangle, roughly 5mm thickness. Cut out 24 rectangles 5cm x 3cm and place on the tray. Prick the biscuits with a fork and sprinkle over sugar.
6) Bake for 8-10 minutes. Remove from the oven and leave to harden on the tray for a few minutes and then leave to cool completely on a wire rack.
7) For the buttercream, beat the butter until fluffy. Next sift in the icing sugar and cocoa powder, mix until thick and then add the Bourbon.
8) To assemble, spread the filling on the underside of one biscuit and then top with another.