1. Start by preheating your oven to 180°C/160°C fan/GM4 and lining two large baking trays with non-stick baking paper.
2. Cream together the butter and sugar in the bowl of a stand mixer, until very pale and smooth.
3. Add the vanilla, milk, flour and cocoa powder, and mix it comes together into a smooth biscuit dough.
4. Wrap the dough in clingfilm and press flat, before chilling for at least 30mins.
5. Working with half the dough at a time, roll it out until around 5mm thick, before using a sharp knife to slice the dough into neat rectangles, approximately 3cm by 5cm. Recombine and repeat until both halves of the dough are completely used up.
6. Place the biscuits on the baking trays and use a fork to prick the top of each one 3-4 times.
7. Bake your biscuits in the oven for around 10-12 mins, until the edges are beginning to colour.
8. Once baked, allow the biscuits to cool on the baking trays for around 5-10mins, before transferring to a cooling rack to cool completely.
9. To make the filling, begin by creaming your butter in the bowl of a stand mixer until pale and creamy. This may take a while, but the longer you leave it, the better.
8. Add in the icing sugar, the cocoa powder and the vanilla extract, and mix again until completely smooth. Finally, transfer the filling into a piping bag.
9. When you are ready to assemble your bourbon biscuits, begin by matching the biscuits into similar-sized pairs. Turn over one of each pair and pipe eight small blobs of filling onto the base of the biscuit. Top with its pair and repeat until all of the biscuits have been filled. Your biscuits will keep in an airtight container for up to 1 week.
After our recent dabble with custard creams, there have been sooooo many requests for us to take on Bourbons! Well, your wish is our command… this week, Mr Baker is showing you how to make his take on this classic British favourite!
And while it isn’t at all essential, if you fancy giving them the professional finishing touch, you can find Mr Baker’s biscuit cutter set at this link: