RECIPE : Bourbon Biscuits

EQUIPMENT:

• Oven set to 170c°

• Rolling Pin

• 2 Baking Trays

• Piping Bag (nozzle not compulsory)

  INGREDIENTS:

Bourbon Biscuit Dough

• 80g Unsalted Butter

• 50g Caster Sugar

• 20g Light Muscovado Sugar

•  1 Whole Egg

•  120g Plain Flour

• 40g Cocoa Powder

• 20g Custard Powder  

Ganache Filling

• 150ml Whipping Cream

• 125g Dark Chocolate (60-75% Coco Solids)

  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.

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.

 Foll 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.

Once baked remove from the oven and 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, pair up your biscuits and arrange with one biscuit, bottom up. Pipe the cooled ganche evenely across the biscuit which has it’s bottom in the air, cover with the second biscuit.

Finish with any left over ganache you may have a dusting of cocoa powder for good measure!