These classic biscuits are simple to make and delicious to munch on or dunk in a hot drink. So go a little retro and bake these today! Keep the biscuits stored in an air tight container and consume within 2 days.
12 ingredients10 steps
Vegetarian
Method
Step 1
In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.
Ingredients for this step
225gAllinson's plain white flour
125gButter (unsalted) (chilled)
25gCocoa powder
125gBillington's Unrefined Golden Caster Sugar
2 tbspSilver Spoon Golden Syrup
1 tspBicarbonate of soda
Step 2
Gradually add the milk until the mixture forms a dough.
Ingredients for this step
3 tbspMilk
Step 3
Wrap the dough in cling film and chill in the fridge for 10 minutes.
Step 4
Unwrap and roll out the dough out to a thickness of 1cm
Step 5
Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.
Step 6
Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.
Step 7
Preheat the oven to 180°C (160° fan gas mark 4).
Step 8
Bake the biscuits for 20-25 minutes then leave to cool.
Step 9
To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.
Ingredients for this step
3 tbspCustard powder
100gSilver Spoon Icing Sugar
25gCocoa powder
75gButter (unsalted) (softened)
3 tbspMilk
Step 10
Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.
Ingredients
MetricImperial
For the Biscuits
225gAllinson's plain white flour
125gButter (unsalted) (chilled)
75gCocoa powder
125gBillington's Unrefined Golden Caster Sugar
2 tbspSilver Spoon Golden Syrup
1 tspBicarbonate of soda
3 tbspMilk
For the Filling
3 tbspCustard powder
100gSilver Spoon Icing Sugar
25gCocoa powder
75gButter (unsalted) (softened)
2 tspMilk
Nutritional information per 63g serving
Energy 323cal
Fat 16g
of which Saturates 9.9g
Carbohydrates 39g
of which Sugars 22g
Protein 4.1g
Salt 0.29g
6 Baker Ratings
I have been using this recipe 2017 and I really rate it. I can’t make it look like a bourbon biscuit, but the taste of fantastic.
Love this?
The best biscuit recipe I use. They are very rich and chocolatey and the cream filling is made extra smooth and creamy by the custard powder (although I omitted this from the recipe for the fist 5 or 6 batches). I also use a mini round cutter to make bite size biscuits. This works well as the biscuits are soo rich. I get approx 30 filled biscuits using a small cutter. These look great and go down really well with a cuppa.
