- 125g soft unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125g golden caster sugar, plus extra for sprinkling
- 2 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 1 large egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g plain flour, plus extra for dusting
- 50g cocoa powder
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the filling
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.
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.
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.
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.
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.
When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
Eat the day they're icedThe bourbons will soften after a while, so they’re best eaten the day they’re iced.