BOURBON BISCUITS

A classic biscuit that’s been popular since the turn of the 20th century.

Preparation 30 minutes, plus chilling and cooling Cooking 25 minutes Makes 18 250G PLAIN FLOUR, PLUS EXTRA TO DUST

125G UNSALTED BUTTER, CHILLED, CUT INTO CUBES 125G CASTER SUGAR

2 TBSP GOLDEN SYRUP

50G COCOA POWDER

1 TSP BICARBONATE OF SODA

3 TBSP MILK

FOR THE FILLING

75G UNSALTED BUTTER, SOFTENED

125G ICING SUGAR

15G COCOA POWDER

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Put all the biscuit ingredients into a food processor and pulse until the mixture clumps together. Tip the dough onto a worksurface and bring together.

2 Roll out the dough on a sheet of baking parchment, trying to keep it rectangular and dusting your rolling pin with flour as needed, then trim to a 23cm x 30cm rectangle. Cut the rectangle lengthways into 3 even strips, keeping strips together, then cut across them at 2.5cm intervals, keeping the rectangles together. Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon. Chill for 30 minutes.

3 Bake for 25 minutes, then remove the tray from the oven and cut through the marks to separate biscuits. Leave to cool completely.

4 To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (don’t be tempted to add any liquid – the icing should be thick).

5 Sandwich the cooled biscuits together with the chocolate filling, using a piping bag if you want a neater finish. The biscuits will keep in an airtight container for up to five days.