I have a real soft spot for a Bourbon Biscuit. It’s also such a fun word combination to say together if you’re feeling playful. So a double win really.
And while these take a little more practise to perfect (mainly for the shaping because we are hand-cutting here) don't be shy, they are well worth the emotional journey to get there.
RECIPE:
BOURBON BISCUIT DOUGH
80g UNSALTED BUTTER (Cold and Cubed, but of course!)
50g CASTER SUGAR
20g LIGHT MUSCOVADO SUGAR
1 WHOLE MEDIUM EGG
120g PLAIN FLOUR (You can add in like 10% of a light wholemeal if you want to play around. Always goes well with chocolate, light wholemeal flour)
40g COCOA POWDER
20g CUSTARD POWDER (Basically flavoured cornflour. So it’ll add a rich flavour to the dough without compromising texture)
GANACHE FILLING
150ml WHIPPING CREAM (Double cream also works for a slightly thicker Ganache, because it’s higher in fat)
125g DARK CHOCOLATE (60-75% Coco Solids, finely chopped)
BEFORE YOU START…
Preheat your oven to 160c (Fan Oven- 170c for other, less powerful ovens)
METHODS:
FOR THE BOURBON BISCUIT DOUGH…
Start by mixing the butter and sugars together until no lumps of butter remain but making sure not to overmix it. HOW ANNOYING. YOU’LL JUST HAVE TO WATCH IT. Beat the egg and then mix through the butter sugar mixture until evenly incorporated.
Add the dry ingredients and mix until a slightly tacky dough comes together. Wrap in clingfilm and leave to chill in the fridge for about an hour, until it’s firmed up.
Roll between two sheets of parchment to as close to a sheet of a4 piece of paper as possible. Leave to chill once more until firmed up. Remove from the parchment then cut into 14 equal rectangles (or any other shape as long as you have even numbers!)
Bake for 8-9 minutes, until cocoa smells start to waft from the oven. I prefer these softer, as s more dessert cookie but if you more crunch then add an extra 2 minutes to the bake time. Leave to cool completely.
FOR THE GANACHE FILLING…
Heat the cream until steaming. Pour over the chocolate and leave for a few moments to melt before mixing throughout until you have a smooth ganache. Cover with clingfilm and leave at room temperature for about 2 hours until it’s pipeable.
To finish and serve; Pipe your ganache between two biscuits and top with a decorative dollop and a final dusting of cocoa powder. (These freeze very well, if wanted to attempt to exercise some self-control. What, EW Why?)
