Bourbon biscuits
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling – and eating them afterwards of course!
- Prep:40 mins
Cook:10 mins
Plus freezing - Easy
Nutrition per serving
- kcal 221
- fat 10g
- saturates 6g
- carbs 29g
- sugars 21g
- fibre 1g
- protein 2g
- salt 0.08g
Ingredients
- 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
- 150g unsalted butter, softened
- 360g icing sugar, sifted
- 4 tbsp cocoa powder
- pink food colouring
Tip
Eat the day they're icedThe bourbons will soften after a while, so they’re best eaten the day they’re iced.
Method
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.