Homemade Bourbon biscuits
Skill level: Easy peasy
Costs: Cheap as chips
These classic Bourbon biscuits make the perfect teatime treat. Intensely chocolatey biscuits are sandwiched with a delicious layer of Bourbon biscuit spread. You can whip up a batch in next to no time and they are so easy to make with little helpers! Keep the kids busy with weighing, mixing, rolling, spreading and of course, eating! These Bourbon biscuits would also look great packaged up as a gift for a loved one.
- 50g unsalted butter, softened
- 50g caster sugar
- 1tbsp golden syrup
- 100g plain flour
- 25g cocoa powder
- ½tsp bicarbonate of soda
- 2-3tsp milk
- 200-250g Bourbon biscuit spread
Store these biscuits in an airtight container for up to 3 days.
- Preheat your oven to 150C, gas 2. Line a large baking tray with baking paper.
- Ask your child to help weigh the softened butter and sugar into a mixing bowl. You can use either an electric whisk or a wooden spoon to cream the two ingredients together. Obviously, an electric whisk will be quicker but some children may prefer to do it the old fashioned way!
- Once the butter and sugar have combined into a light and fluffy mixture, it's time to add the golden syrup. Use your whisk or wooden spoon to beat the golden syrup into the buttery mixture.
- Your little helper can now help to tip the flour, cocoa powder and bicarbonate of soda into the mixing bowl. Pass them a wooden spoon or spatula and let them gently fold the dry ingredients into the butter and sugar mixture, until everything combines.
- The mixture may seem on the dry side, so add in the few teaspoonfuls of milk and give the mixture one last mix. Your child can then put their clean hands into the bowl to bring all the dough together and form it into a smooth ball.
- If you have some cling film, lay a piece out on your worktop; place the ball of dough on top, then lay another piece of cling film over the top of the dough. The cling film stops the dough from sticking to the worktop and rolling pin but, most importantly, it saves you from using flour when rolling out. Too much flour means dry biscuits!
- Dig out your rolling pin and ask your child if they would like to roll out the biscuit dough. It needs to be rolled out to about 3mm thick.
- If you do not own a suitable rectangular cutter, you can cut out the biscuits using a handmade stencil, measuring around 5cm x 3cm.
- Carefully transfer the cut out dough to the lined baking tray and cook in the preheated oven for approximately 8-10 minutes. It's hard to tell when a chocolate biscuit is cooked, so don't leave them for any longer than 10 minutes!
- Take the biscuits from the oven and allow them to cool on the baking tray for a few moments. They need time to firm up before you attempt to move them. Transfer the biscuits to a wire rack to cool completely.
- Once the biscuits are cold, they can be sandwiched together with the Bourbon biscuit spread. This is a great job for your child. They can simply use a table knife or teaspoon to smooth the spread over a biscuit, then press another biscuit on top.
by Anneliese Giggins