Bourbon Biscuits

Method

1. In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.

   • 225g Allinson Plain White Flour
   • 125g Butter (unsalted) (chilled )
   • 75g Cocoa Powder
   • 125g Billington's Unrefined Golden Caster Sugar
   • 2 tbsp Golden Syrup
   • 1 tsp Bicarbonate of soda

2. Gradually add the milk until the mixture forms a dough.

   • 3 tbsp Milk

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.

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

10. Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.