Chocolate Bourbon Biscuits Recipe

Before we start, I’d like to blame #GBBO for this post.  If they hadn’t done a biscuit challenge in week two, you wouldn’t be getting this recipe.  I had the biggest craving for homemade biscuits after that episode so I hunted down a recipe and got to work.  We opted for a Chocolate Bourbon Biscuits recipe as it’s one of our favourite biscuits and basically a british institution!
For the biscuits:
225g Plain White Flour
75g Cocoa Powder
2tbsp Golden Syrup
3 tsbsp Milk
125g Unsalted Butter cut into small chunks
125g Golden Caster Sugar
1tsp Bicarb of Soda
For the filling:
3tbsp Custard Powder
25g Cocoa Powder
4tbsp Milk
100g Icing Sugar
75g Butter
1) Using a food processor or your hands, blend together the flour, butter, cocoa powder, sugar, golden syrup and bicarb of soda.
2) Gradually add the milk and carry on mixing until it forms a dough.  Really use your hands to bind it all together.
3) Wrap the dough in cling film and place it in the fridge for 15 minutes
4) Unwrap the dough and roll it out to a thickness of 1cm.  Use a small bit of extra flour on the work surface and rolling pin so the dough doesn’t stick.
5) Cut out rectangles which are approximately 3x8cm and place them on a baking tray lined with baking paper.  Remember as this recipe uses bicarb, they will expand so leave enough space between them on the baking tray.
6) Using a fork, create the traditional dot pattern found on bourbons or if you have any fun stamps you’d like to use, give them a go to decorate the top biscuit.
7) Place the baking trays in the fridge for 30 minutes for the dough to chill.  Preheat the oven to 180 degrees C – Gas mark 4 (slightly less for a fan assisted oven).
8) Leave the biscuits in the oven for 20 minutes, then leave to cool.
9) Whilst the biscuits are cooling, make the filling by blending together the custard powder, icing sugar, butter, milk and cocoa powder.
10) When the biscuits are cooled, using a knife spread the filling across the biscuit that will go at the bottom (be generous) then squish the top biscuit on.
I can’t even begin to describe how delicious these biscuits are.  When I wasn’t eating them, I kept them in an airtight container in the fridge.  They last for around 3 days (if you haven’t eaten them all in that time).  If you want them to look more like traditional bourbons then go easy on the bicarb in the original dough mixture.
I love it when you guys try out my recipes so don;t forget to tag me on your Instagram photos if you make some!
…and by the way, you are so totally welcome!