Giant Bourbon biscuits
These chocolate sandwich biscuits, filled with a rich, crunchy chocolate filling, are a British classic loved by all ages. They can be made in many shapes and sizes. Homemade Bourbons were always popular in the royal nursery!
Makes 12
Ready in 45 mins, plus cooling
FOR THE BISCUITS
115g soft butter
170g plain flour, sifted, plus extra for dusting
1tsp baking powder
3tbsp unsweetened cocoa powder
3tbsp semolina or polenta
100g caster sugar
1 free-range egg
1tsp pure vanilla extract
FOR THE FILLING
60g butter
130g granulated sugar 2tbsp unsweetened cocoa powder
½tsp pure vanilla extract
1 To make the biscuits, preheat the oven to 200°C/gas 6. Line 2 baking trays with nonstick baking paper.
2 In a food processor, combine the butter, flour, baking powder, cocoa powder and semolina and process until the mixture resembles fine breadcrumbs. Add the caster sugar, egg and vanilla and process until the mixture just comes together in a smooth dough. Do not overprocess or the biscuits will be very hard.
3 Turn the dough out onto a lightly floured work surface and roll out the dough into a large rectangle about 6mm thick. Using a ruler, cut the dough into rectangles measuring 5 x 7.5cm. Set aside any scraps.
4 Using a fork, prick each rectangle to make an attractive pattern of dots. Then carefully transfer to the prepared trays, spacing them about 2.5cm apart. Gather up the scraps, press together, reroll, cut out more rectangles, decorate with dots and put onto the trays. You should have 24 rectangles.
5 Bake for 8-10 mins until firm to the touch. Leave to cool on the trays on wire racks for 5 mins, then transfer to the racks and leave to cool completely.
6 To make the filling, in a small saucepan, melt the butter over low heat. Remove from the heat, add the granulated sugar, cocoa powder and vanilla, and stir to dissolve the sugar and cocoa powder, mixing well.
7 Turn 12 of the biscuits, bottom side up on a work surface. Spread a generous amount of the filling on each biscuit, dividing it evenly and spreading it to the edge. Top with a second biscuit, bottom side down, and press lightly to secure. The biscuits will keep in an airtight container at room temperature for up to 4 days.
DID YOU KNOW...
The Bourbon name, dating from the 1930s, comes from the former French royal House of Bourbon.