Friday, 29 May 2015

May's bake of the month

Who doesn’t love bourbon biscuits? These were my favourite (and still are if I’m honest) as a child.

I would break the biscuit into two (getting crumbs everywhere much to the annoyance of my mam!!!) and eat the top layer first then the yummy creamy bottom.

If, like me, you find rolling things out a pain, here’s a great tip for stopping the dough sticking to the work surface and rolling pin. Roll it out onto cling film. Works every time....

When sandwiching the biscuits together instead of simply spreading the filling over the biscuit, here’s a great tip for making them look really elegant. Take a freezer bag (any size will do) and snip off about ¼ inch/1.5 cm from one corner. Fill the bag with the filling then pipe a couple of strips onto the biscuit.

Bourbon biscuits
  • 2 oz/50g margarine (or softened butter if you prefer)
  • 2 oz/50g caster sugar
  • 1 tbsp golden syrup
  • 4oz/110g plain flour, plus a little extra if needed
  • ½ tsp bicarbonate soda
  • ½ oz/15g cocoa powder

  • 2oz/50g margarine (or softened butter if you prefer)
  • 4oz/100g icing sugar, sifted
  • 2tsp cocoa powder, sifted
  • Few drops of hot water

  • Pre-heat oven 190º c/Gas Mk 5. Fan oven 170ºc.
  • Line 2 baking sheets with baking parchment or silicone liners.
  • In a large bowl or mixer cream the margarine/butter and sugar together till pale and fluffy.
  • Beat in the golden syrup then sift in the flour, bicarbonate of soda and cocoa. Mix to a stiff dough.
  • Tip the dough out onto a work surface and knead well.
  • You can do this next bit by either flouring the work surface or using cling film.
  •  Roll out the dough to a depth of ¼ inch/4mm.
  • Cut the dough into long strips about 1 inch/2.5cm wide then cut these strips into 2 inch/5cm lengths.
  • Carefully transfer to the baking trays then prod several times with a fork. Bake for about 15 minutes until the edges are slightly scorched.
  • Leave the biscuits to cool on a wire rack.
  • To make the filling cream the margarine/butter, icing sugar and cocoa together in a large bowl or mixer till you have a spreadable consistency. You may need to add a few drops of hot water to it.
  • Once the biscuits are cold sandwich two together with the filling, gently pressing them together.
  • Now for the really hard bit. Let the filling firm for about an hour before eating.... 

1 comment:

  1. These biscuits look so so yummy. I'm going to make your two tone sponge cake this week as I'm having guests for a dinner party. I just recently bought a scale to weigh my ingredients (as opposed to using cup measurements). I always look forward to your "bake of the month". I hope all is well with you. Wishing you the best, Pat