Bourbon Biscuits

I must confess, I am not a huge fan of the bourbon biscuit. However, a colleague recently scoffed at the idea of being able to make biscuits at home and so to prove to him it was possible I offered to bake a batch of his favourite biscuit. You guessed it, the chocolate bourbon!
For the biscuits
2oz butter / marg
2oz caster sugar
1 tbsp golden syrup
4oz plain flour
1 tbsp cocoa
½ tsp bicarbonate of soda
For the icing
3oz icing sugar
2oz butter / marg
1 tbsp cocoa
1 tsp black coffee
1oz dark chocolate

First cream the marg and sugar together until pale and creamy then beat in the syrup. Sift in the flour, cocoa and bicarb and mix together into a stiff paste. If you find the mixture is too dry you can add a couple of drops of water. Knead the ball well, squash it in to a flattened ball and put it in the fridge to chill for 30 minutes, this will stop the biscuits spreading in the oven.

Roll the dough quite thinly on a floured surface to a thickness of a biscuit and cut out the individual rectangle shaped biscuits with a knife. I added the regulation 10 holes on the top with the blunt end of a bamboo skewer before putting the biscuits in the oven at 160° for 15 minutes. If cutting out identical rectangle shapes and poking them with little round holes sounds a bit labourious then you can just cut out round biscuits instead (see below).

To make the icing, beat the butter into the icing sugar, cocoa and coffee. When the biscuits have cooled you can sandwich them together. And hey presto, you’ve made bourbon biscuits!