bourbon cookies

By foodiva

Ingredients

• For the biscuits
• 110 g light soft brown sugar
• 110 g salted butter
• 75 g plain flour
• 35 g wholemeal flour (I use strong)
• 25 g good cocoa powder (I use Green & Blacks)
• 20 g raw cacoa powder
• 1 tsp bicarbonate of soda
• a big pinch of salt
• 40 g golden syrup
• For the buttercream filling
• 200 g icing sugar
• 100 g salted butter
• 15 g cocoa powder
• 10 g raw cacoa powder
• 2 tbsp espresso coffee
• 1 tsp vanilla extract or bean paste

Details

Servings 3
Adapted from mrsbishopsbakesandbanter.co.uk

Preparation

Step 1

The humble shop-bought Bourbon - you can't beat it, right? WRONG!

by Miranda Gore-Browne (of Bake Off fame) I've adapted it over time by trying our varying different flour combinations, different cocoa powders and other additions, until I was finally happy and confident with this final recipe.

I'm going to share it with you today so you can make them yourself at home.

The mix of flours adds to the texture and bite of the biscuit, and the use of some raw cacao powder gives a deeper chocolatey hit than just cocoa powder alone. The golden syrup is a vital addition to the biscuit dough both for sweetness and texture (thanks to

Adding coffee to the buttercream might seem like an odd addition, but its a tip I learnt from the master that is Ina Garten (The Barefoot Contessa) - by adding a hit of strong coffee to a chocolate flavoured bake it really brings out the chocolatey flavour - a real flavour enhancer and yet it doesn't taste of strong coffee (I promise).

1. Cream together butter and sugar until light and fluffy - add the golden syrup and mix in until combined.

2. Sieve all the dry ingredients together and add to the sugar/butter/syrup mix until a dough forms.

5. Preheat your oven to 170℃ and line two baking trays with baking parchment.

awesome Bourbon cookie stamper to stamp the design into your dough. You should be able to get 40 biscuits in total (making 20 final sandwiches) out of all of the dough - so 10 biscuits per quarter. 7.Once you've stamped the design into the dough use a pizza wheel or knife to cut out each rectangle, and place it on a lined baking tray using a palette knife (space about 2cm apart as they do spread in the oven).

9. Keep cutting and baking until you have 40 biscuits and leave to cool completely while you make your buttercream.

10. Using a stand mixer (or wooden spoon if you're hardcore!) beat the icing sugar and butter together until light and fluffy in texture. Add the cocoa powder, raw cacao, vanilla and espresso and beat until combined and super chocolatey.

12. Place in an airtight container in the fridge for the buttercream to harden slightly, and enjoy either straight from the fridge with a slight chill, or leave out at room temperature for five minutes or so if you prefer a room temperature biscuit.

13. Make a cuppa and dunk away to your hearts content!

I love bourbons so much, I have sleep talked about them! I love Miranda's recipe but have tried a few others too over the years (I think my version comes from Kate Shirazi and all I do is add more butter if memory serves me correctly...). Golden syrup does wonders for the texture of a British biscuit doesn't it? Less so for American cookies ;) I like that you use a little strong wholemeal flour as I bought a bag by accident and don't use it often so any excuse to use it up is good by me ;)

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