B is for... Bourbons

So it's week 2 of my Baking the Alphabet challenge, after my success with custard creams I decided to try my hand at bourbons. They are a little time consuming to make, but it's totally worth it!

You will need: (to make 16)
50g butter
50g caster sugar
1 tablespoon golden syrup
110g plain flour (I used gluten-free strong white bread flour, but use normal plain flour if you have it)
15g cocoa (Green & Black's is best)
½ teaspoon bicarbonate of soda
for the filling:
40g icing sugar
25g butter
½ tablespoon cocoa
1 teaspoon milk


Step 1
Preheat the oven to 160°C/gas 3. Cream the butter and sugar together and then beat in the syrup. Sift the flour, cocoa and bicarb into the creamed mixture to make a stiff paste. 


Step 2
Tip the dough out onto a floured surface and knead well. Roll out to about ½cm thick and cut into equal rectangular pieces (or use cutters to make whatever shapes you like). Place the biscuits on greased baking trays and bake for 15-20 minutes.


Step 3
Cool on a wire rack. Meanwhile to make the filling, sift the icing sugar into a bowl, beat in the butter, and add the cocoa and milk. Beat until smooth and use to sandwich the fingers together.


I used the recipe here as a guide. I think these bourbons were quite remarkable in how much they were like shop-bought ones. Definitely one I will be making again!

A rare picture of Bakes-a-lot-lady in action