Tuesday, 1 July 2014

Bourbons and Custard Creams

I love biscuits. I don't eat them all that often anymore, but when I was younger I would always eat a couple straight after school in front of Blue Peter (and then Neighbours, which I got hooked on solely because it was on straight after Blue Peter...) and damn, those were the days. Nowadays, I have a lot more time on my hands so I can actually make them for myself! 

Lately, I've been baking a lot of American-style food, so I thought a return to good, old-fashioned English biscuits was in order. Plus I ran out of chocolate chips. The custard creams were made following the recipe in Justin Gellatly's book, my current favourite. The dough is very buttery (as is the filling), and it's almost impossible to roll, but I got there in the end! These taste so nice, far better than any shop bought custard creams!

The bourbons, however, were entirely improvised and guessed at by me (and, if I say so myself, they turned out extremely well!). This is the first time I've made a recipe from scratch, so I'm very proud of myself! 

Bourbon biscuits (makes about 15 sandwiches):
  • 100g caster sugar
  • 125g butter
  • 1 egg
  • 180g plain flour
  • 50g cocoa powder
For the filling:
  • 100g dark chocolate
  • 50g butter
  • 150g icing sugar
  • 1 tsp cocoa powder
  1. Cream the butter and sugar until pale and fluffy.
  2. Beat in the egg.
  3. Sift in the flour and cocoa powder, combining until a ball of dough forms.
  4. Cover the dough, and leave to chill in the fridge for at least two hours.
  5. Preheat the oven to 140oC and line two trays with baking parchment.
  6. Roll out the dough on a floured surface to about 3-4mm thick, and cut into circles using cookie cutters (or cut freehand!).
  7. Bake for around 20 minutes, until the biscuits seem cooked and firm on top.
  8. Leave to cool.
  9. Melt the chocolate and butter in a bowl over a pan of simmering water.
  10. Remove from the heat and allow to cool a little.
  11. Sieve in the icing sugar and cocoa powder, and mix until well combined.
  12. Leave until cool.
  13. Sandwich the cooled biscuits together using the filling.
Keep them stored in an air-tight container (although they're definitely best fresh!).