This week, Roy wanted to try out another recipe from one of his old cookbooks and thought biscuits to fill his Grandpa’s biscuit tin would be just the thing. He pulled out his old, 1940s biscuit cookbook and started to flip through looking for something delicious to make when he came across a recipe for Bourbon Biscuits. I had a vague recollection of these biscuits from when I was little and thought they might really hit the spot with their chocolate on chocolate goodness. The results were scrumptious! So this week, Roy Creates Scrumptious Chocolaty Bourbon Biscuits.
You Will Need:
- 120 grams of castor sugar
- 120 grams of plain flour
- 60 grams of self raising flour
- 60 grams of custard powder
- 120 grams of butter
- 1 large egg
- 2 tablespoons of cocoa or drinking chocolate
- Chocolate icing to sandwich
Method:
- Preheat the oven to 180 degrees celcius and line biscuit trays with baking paper
- Cream together the butter and sugar
- Add the egg and beat it in
- Sift together the flours, custard powder and cocoa
- Add the sifted dry ingredients and mix into a soft cookie dough (you may need to use your hands at the end)
- Roll the dough out on a lightly floured mat. You want the dough to be reasonably thin – about 5mm.
- Cut into fingers and use a pallet knife or egg flip to lift them onto the prepared trays (they don’t spread, so Roy put 4 rows of 4 per tray)
- Prick the biscuits with a fork and sprinkle with a little extra castor sugar
- Bake for 10 to 12 minutes, or until they are cooked through
- Allow the biscuits to completely cool
- Sandwich the biscuits together with chocolate icing and leave to set
- Enjoy!