Next up in the biscuit banaza are homemade chocolate bourbons!
With a rich dark chocolate based filling, you could see these aren't just any Bourbons.. they're 'Bougie Bourbons'!
For the biscuits:
- 200g unsalted butter, softened
- 80g caster sugar
- 20g soft dark brown sugar
- 2 medium eggs
- 300g plain flour
- 100g cocoa powder
- 1tsp baking powder
For the filling:
- 50g dark chocolate, chopped
- 100g butter, softened
- 150g icing sugar
- 50g soft dark brown sugar
- 1tsp milk
- 20g cocoa powder
- baking trays
- bourbon biscuit stamp ((I bought mine from Amazon here: https://www.amazon.co.uk/Dexam-British-Biscuit-Cutters-pack/dp/B01IPHT5S2/ref=sr_1_2?crid=1P13H9JPCCXO6&keywords=custard+cream+biscuit+stamp&qid=1641224228&sprefix=custard+stamp%2Caps%2C79&sr=8-2
- piping bags
- In a bowl, beat together the butter and sugar until creamy and smooth using a wooden spoon or electric hand whisk.
- Mix in the eggs, then sift in the flour, cocoa powder and baking powder until a dough begins to form. Now, stick your hands in and bring the mixture together in one large ball of chocolate bourbon dough. Wrap in cling film and leave to rest in the fridge for around 30 minutes.
- Preheat the oven to 180°C,/fan 160°C/Gas Mark 4 and line all of your baking trays with greaseproof paper.
- Roll the dough out on a lightly floured surface until it's approximately the thickness of a £2 coin. Using your Bourbon stamp, cut out as many biscuits as you can and then place them on the prepared baking tray. They can go quite close together as they don't spread; meaning you can fit a good number on a single tray.
- Pop in the preheated oven for 10-12 minutes until the biscuits are no longer soft to the touch. Remove from the oven and leave to cool completely.
- Whilst they're cooling, prepare the filling. Melt the dark chocolate over a bowl of simmering water or in the microwave and then leave to the side to cool.
- In a second bowl, beat the butter with a wooden spoon or hand held electric whisk until very soft and then slowly sift in the icing sugar and brown sugars; beating until you have achieved a fluffy consistency. Sift in the cocoa powder and pour in the melted chocolate. Mix to incorporate.
- Pour this icing into a piping bag before piping a rough oval splurge onto the inside of a biscuit half before creating a full bourbon with a second one.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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