Recently, I have taken up the habit of going for a thirty minute run most days after school and twice at the weekend. I run not to lose weight but to simply get fitter! Also, running along a riverside on a summery day can be quite lovely :) And after a good run, one of my new bake is perfect…
Bourbon biscuits! Yes, we are back to the Biscuit Mission. I just couldn’t stay away when bourbons to me are the staple of the biscuit tin (along with custard creams). The bourbon was created in 1910 by the biscuit company Peek Freans (who also first commercially sold the Garibaldi biscuit) and is named after the House of Bourbon, a Spanish family. There is also a very funny article instructing you on how to eat a bourbon, on the correct terms for bourbon eaters (I am a bourbonette :) ) here. All interesting, but the most important fact is that bourbons are oh-so-good! Two chocolate biscuits sandwiched together with a soft chocolate cream – what’s not to like?
I knew from the beginning of my Biscuit Mission that I needed to make bourbons but it took a bit of searching to find a recipe. I could have just made up a rough chocolate cookie and buttercream filling, but I wanted to get as close to the original texture and taste as possible of the bourbons in the shops. I was fairly pleased with the results, and my family definitely loved them. However I was looking for more of a crunch and neater filling: both of which are found in the Sainsbury's ones and are sadly probably due to a bunch of added nasty stuff. Overall, pretty good, but could be improved :)
1lb plain flour
2oz cocoa powder
2 level tsp baking powder
8oz butter (softened)
4tbsp golden syrup
Filling: 4oz melted plain chocolate
8oz icing sugar
a few drops vanilla extract
a little water
1. Set oven to Gas Mark 3/ 160°C/ 325°F.
2. Sift cocoa, flour and baking powder. In a separate bowl cream together butter and sugar. When fluffy add the golden syrup.
3. Add the mixture to the flour, cocoa and baking powder mixture then knead together. It may take a while to become doughy but keep at it and it will come together.
4. Grease some greaseproof paper and line a baking tray with it. Roll out the dough to a thickness of about ¼ inch. Sprinkle a very small amount of flour onto the dough to stop it sticking. When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.
5. Cut the dough into fingers, then prick with a fork a couple of times. Bake for 15 approximately 15 minutes. Remove from oven and go over the cuts. Leave in tray until almost cool, then transfer onto wire rack.