125g soft unsalted butter
125g golden caster sugar
plus extra for sprinkling
2 tbsp golden syrup
1 large egg
lightly beaten
250g plain flour
plus extra for dusting
50g cocoa powder
1 tsp baking powder
For the filling
150g unsalted butter
softened
360g icing sugar
sifted
4 tbsp cocoa powder
pink food colouring
step 1
Beat the butter and sugar together until
creamy, then mix in the rest of the ingredients. Add a splash of milk if the
mixture looks a bit dry – it should come together as a dough.
step 2
Line three baking sheets, dust lightly with
flour, then roll and pat one-third of the dough out to the thickness of a £1
coin on each. Cover and freeze for 15 mins.
step 3
Heat oven to 180C/160C fan/gas 4. Slide the
dough off the trays and put a new piece of parchment on each. Trim the edges of
the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each
one carefully onto the tray, leaving some space between them as they’ll expand.
Bourbons usually have a pricked pattern, so use a cocktail stick to do this if
you want (not too many or they’ll break up). Put the dough back in the freezer
if it gets too soft.
step 4
Bake for 8-10 mins, then leave to cool on the
sheet as the biscuits will be soft when they’re hot. Sprinkle over some sugar.
Will keep for a week in an airtight container.
step 5
Meanwhile, make the filling. Beat the butter
and icing sugar together, then divide the mixture into three. Add the cocoa to
one lot, a dot of pink colour to another, and leave the last one plain (add a
little more icing sugar if you need to). Spoon each into a piping bag or a
sandwich bag with the corner snipped off.
step 6
When the biscuits have cooled completely, pipe
the icings onto half of them, then sandwich together with the other halves.
Leave to set.
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