Neapoli­tan bour­bons

BBC Good Food - - Easy Family -

Fill and dust these bis­cuits just be­fore you want to eat them.

MAKES 25 PREP 40 mins plus freez­ing COOK 10 mins per batch EASY V 125g soft un­salted but­ter 125g golden caster sugar, plus ex­tra for sprin­kling

2 tbsp golden syrup

1 large egg, lightly beaten 250g plain flour, plus ex­tra for dust­ing

50g co­coa pow­der

1 tsp bak­ing pow­der

For the fill­ing

150g un­salted but­ter, soft­ened 360g ic­ing sugar, sifted

4 tbsp co­coa pow­der pink food colour­ing

1 Beat the but­ter and sugar to­gether un­til creamy, then mix in the rest of the in­gre­di­ents. Add a splash of milk if the mix­ture looks a bit dry – it should come to­gether as a dough. 2 Line three bak­ing sheets, dust lightly with flour, then roll and pat 1/3 of the dough out to the thick­ness of a £1 coin on each. Cover and freeze for 15 mins.

3 Heat oven to 180C/160C fan/ gas 4. Slide the dough off the trays and put a new piece of parch­ment on each. Trim the edges of the dough to straighten, then cut into rec­tan­gles, roughly 6 x 3cm. Lift each one care­fully onto the tray, leav­ing some space be­tween them as they’ll ex­pand. Bour­bons usu­ally have a pricked pat­tern, so use a cock­tail stick to do this if you want (not too many or they’ll break up). Put the dough back in the freezer if it gets too soft.

4 Bake for 8-10 mins, then leave to cool on the sheet as the bis­cuits will be soft when they’re hot. Sprin­kle over some sugar. Will keep for a week in an air­tight con­tainer.

5 Mean­while, make the fill­ing. Beat the but­ter and ic­ing sugar to­gether, then di­vide the mix­ture into three. Add the co­coa to one lot, a dot of pink colour to an­other, and leave the last one plain (add a lit­tle more ic­ing sugar if you need to). Spoon each into a pip­ing bag or a sand­wich bag with the cor­ner snipped off.

6 When the bis­cuits have cooled com­pletely, pipe the ic­ings onto half of them, then sand­wich to­gether with the other halves. Leave to set.

PER SERV­ING 221 kcals • fat 10g • sat­u­rates 6g • carbs 29g • sug­ars 21g • fi­bre 1g • pro­tein 2g • salt trace

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