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Chocolate Bourbon Biscuits

28 Jul

Wowwy, what a month.

I haven’t written properly in quite a while, and though I’ve wanted to, I a) haven’t had the time to experiment in my kitchen and b) haven’t had the chance to write. So that’s that really. Boo.

But I am back. And today I have a recipe for you. Bourbon Biscuits.

Bourbons

Bourbons ready to munch!

I must say that bourbons happen to be my very favouritist biscuit. I have this nostalgia about them, but I can’t quite remember my 1st memory of them. We never had biscuits in the house when I was a kid, so I expect my love of these yummy things comes from visiting my grandparent in Lincolnshire in my early years. My grandmother (my dad’s mother) always has a biscuit or two in the house. They also always bought those mini breakfast cereals especially for when my sisters and I visited. But that’s beside the point.

Everyone has a certain way that they have to eat their biscuits. It’s habit right?

Some drunk in tea (the boy), others demolish theirs in 3 bites. Sometimes people even sandwich their digestive together with chocolate spread (OMG I am liking this idea). But I, along with a few select others, nibble. Okay, I know this only applies to the bourbon/custard cream/Oreo lovers out there, but wait. It’s not just any kinda nibble, it’s a whole different story.

Bourbons and Milk

I have to remove the top layer of biscuit first, to expose the chocolaty buttercream inside. I usually do this in a few small bites, chomp, chomp, chomp. Then I lick the buttercream and finish the rest of the biscuit, chomp, chomp. A little gross, so I am not allowed to eat bourbons if others are around (my own rule). It’s probably sounding like I have a weird bourbon fetish by now, no?

Anyways, I would love it if you would comment on what you’re favourite biscuit is, and how you like to eat it. I love a little discussion, especially one about food!

Chocolate Bourbon Biscuits

Makes aprox 18 biscuits

Biscuits

115g plain flour

30g icing sugar

25g cocoa powder

100g butter, cut into cubed

Filling

30g butter, room temperature

100g icing sugar

25g cocoa powder

Start by sifting the flour, icing sugar and cocoa powder into a large bowl. Then add the cut up butter and mix together with your hands. Go on, get right in there, until it has some structure and forms a ball.

Place in cling-film or sandwich bag and put it in the fridge for 30 minuets.

While your dough is chilling you can make the buttercream filling.

Cream the soft butter in a bowl until smooth, add the icing sugar a tablespoonful at a time, mixing after each addition. Add the cocoa powder and mix until smooth. Set aside.

Set you’re oven at 160c/140c fan.

Once you’re bourbon dough is chilled, remove from fridge and knead on a floured counter until you are able to shape it. I rolled mine out into a sausage, then patted down the sides until I had a long rectangle shape, the classic bourbon. But you can shape yours however you like.

Then using a sharp knife, I sliced pieces off the dough, around half a centimeter in thickness. Place the uncooked biscuits on a baking tray lined with baking paper and chill again for 10 minuets.

Put these babies in the oven for 8 minuets. Cool on a rack, then when cooled, spread some buttercream on one side of a biscuit, and sandwich the other half on top.

Viola! Chocolate Bourbon Biscuits. So quick it’s easier than popping down the supermarket (unless you’re about to pop down anyways to pick up the ingredients) but the hell with it. You won’t find any nasties in them, just pure, homemade loveliness! Enjoy!

Oh, and don’t forget to tell me you’re fave biscuit!

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