Biscuit week on the Great British Bake Off! And whats a better sandwich biscuit than the classic Chocolate Bourbon Biscuit! 💜
Crunchy chocolate biscuits that have a good snap when you break them (Paul Hollywood would be impressed) with a buttery sweet chocolate filling, not too soft and not too hard- the perfect consistency for dunking in your tea.
(for the biscuits- makes 12-15)
- 230g plain flour
- 130g unsalted butter
- 60g cocoa powder
- 130g caster sugar
- 1 1/2 tbsp. golden syrup
- 1 tsp. bicarbonate soda
- 3 tbsp. semi skimmed milk
(for the filling)
- 65g unsalted butter
- 100g icing sugar
- 3 heaped tbsp. custard powder
- 25g cocoa powder
- 2 tbsp. semi skimmed milk
- Using a hand held electric whisk beat together the butter and the caster sugar making sure the butter is chilled and not soft otherwise the consistency of the biscuit dough will be too soft. Beat until the mixture is light and fluffy.
- Add the flour, cocoa powder, golden syrup, and bicarbonate of soda into the bowl and mix it in with the sugar and butter using a wooden spoon.
- Once the mix is starting to combine add in the milk, still beating with the wooden spoon until the biscuit dough starts to form.
- With your hand, knead the dough in the bowl so everything comes together and you have a fairly firm chocolatey biscuit dough.
- Wrap this up in a ball in clingfilm and leave to set in the fridge for about 30 mins to firm up.
- Remove the dough from the fridge and lightly flour a work surface.
- Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven and line 2 baking traps with greaseproof paper.
- Using a floured rolling pin roll out the dough to about 1 cm thick.
- Using a cookie cutter, cut out 24- 30 circles and place them on the baking trays (I used a 58mm cookie cutter which cut out 24 biscuits with dough left over to decorate).
- Optional step: With the left over cookie dough I used some smaller flower shaped cutters to cut out some flowers. I stuck these over 12 of the biscuits to make the top of the sandwich biscuits look a little prettier.
- Place the baking trays back in the fridge for 10 mins to harden up the biscuit dough again slightly.
- Then place on the middle shelf of a preheated oven and bake for 15-20 mins. As these are chocolate it’s hard to tell if they are burning so be careful not to over bake them.
- Once baked remove from the oven and allow to cool on the trays for 5 mins- they will be slightly soft when first removed from the oven but will harden as they cool so don’t worry.
- Leave to completley cool on a cooling rack.
- To make the chocolatey filling, whisk the butter and icing sugar together using the hand held electric whisk. Add in the rest of the ingredients minus the milk and whisk again till all combined.
- Lastly whisk in the milk and the mixture should become buttery and creamy.
- Place the mixture in the fridge to set slightly until you’re ready to use it.
- When the biscuits are cool spoon about a heaped tsp. of the filling onto the bottom (not flowery) biscuits of the sandwich layer and spread it out a little with a knife.
- Place the top layer flowery biscuits on top and squeeze the biscuits together to create your own flowery chocolatey delicious bourbon sandwich biscuit. 💜
Hope you enjoy love, Charlotte x
(Based on a recipe by Baking Mad)