It appears that my baking spirit animal is Gingerbread Jenn; I’d been thinking for some time about finding a biscuit recipe to make for James (a tea and biscuit addict who I live vicariously through, if I ate that many biscuits I’d weight six times as much as I do now). I wanted biscuits, not cookie though and then a recipe for Bourbons appeared in my feed, courtesy Jenn (of course) and within a couple of days they were made; I couldn’t resist any longer. Where we differ though is that Jenn put bourbon in her filling and I opted for brandy, less in keeping with the name but I’m a brandy girl.
We took these biscuits with us to visit James’ sister and her husband at their lovely new home and there was tea and biscuits aplenty!
- 50 g unsalted butter
- 50 g soft light brown sugar
- 1 tbsp golden syrup
- 110 g plain flour
- 20 g cocoa powder (good quality, I used)
- 0.5 tsp bicarb of soda
- A pinch of salt
- 1-3 tsp of milk
For the filling:
- 50g unsalted butter
- 75g icing sugar
- 1 tablespoon cocoa powder
- 1-2 teaspoon of brandy
- Preheat the oven to 150°C and line a large baking tray with baking paper.
- In a large mixing bowl, cream together the butter and sugar together for a few minutes, until pale and fluffy.
- Whisk in the golden syrup.
- Sift in the dry ingredients and mix, adding the milk a (very) little at a time until you have a dough consistency.
- Squeeze the ingredients into a ball of dough and wrap in cling film, chill in the freezer for 10 minutes (or in the fridge for longer, I left mine overnight).
- Flour the work surface and roll the dough out until about 5 mm thick (I rolled mine to 6 mm using my beloved rolling pin).
- Cut into rectangles of 5 cm x 3 cm and place on the lined tray. Use a fork to make little indentations in the top.
- Bake for 8-10 mins (or a couple of minutes longer if you want your biscuit to crunch).
- Remove from the oven and leave to cool on the tray until hard enough to move to a cooling rack to cool completely.
- Make the filling by creaming together the butter, sugar and cocoa powder. Add the brandy a little at a time until you have the consistency you want.
- Use a knife to spread the filling on the bottom of one biscuit and top with a second biscuit. Repeat for all your biscuits.
- Make a cup (or preferably pot) of tea and sit down with a book to enjoy a relaxing tea and biscuits experience.