Bourbon creams

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Bourbon creams

Makes 20-25 biscuits


For the biscuits:
125g unsalted butter, softened
125g caster sugar
2 tbsp golden syrup
250g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
3 tbsp milk


For the buttercream:
200g icing sugar
50g cocoa powder
125g unsalted butter, softened
1-2 tbsp milk (optional)


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
  2. Place all of the biscuit ingredients in a food processor and pulse until the mixture comes together. Turn the dough onto a work surface and bring the dough together using your hands.
  3. Wrap the dough in cling film and refrigerate for at least 20 minutes or until firm.
  4. Remove the chilled dough and place on a floured surface. Roll the dough out to about 5mm thick. Using a square cutter, cut out the biscuits and place onto the prepared baking trays. Be sure to leave space between the biscuits as they can spread slightly once baked.
  5. Put the trays of biscuits in the fridge for at least 10-15 minutes.
  6. Remove from the fridge and use a cocktail stick to mark a dotted line around the edge of the biscuits.
  7. Bake for 10-12 minutes or until the biscuits are a pale golden brown colour. Remove from the oven and set aside to cool completely.
  8. In a large mixing bowl, beat together the icing sugar, cocoa powder and butter until smooth. If the icing is too thick, add one tablespoon of milk to loosen it.
  9. Pipe the icing onto one of the biscuits and top with another.

    Per biscuit: 171kcals, 8.8g fat (5.5g saturated), 24.2g carbs (13.6g sugars), 1.9g protein, 1.5g fibre, 0.111g sodium