Bourbons

My sister and I used to eat bourbon biscuits all the time; I will forever associate them with the film 'Harry Potter and the Chamber of Secrets' because that's when we would eat insane amounts of them. I recently bought Kate Shirazi's book 'Cookie Magic', which is filled with recipes for all the classics: custard creams, digestives, rich teas...and bourbons. They were so much more chocolaty than the ones I remember from my Harry-Potter-watching-days. Magic!

Bourbons


50g butter, softened
50g caster sugar
1 tbsp golden syrup
110g plain flour
1/2 tsp bicarbonate of soda
15g cocoa powder


filling:
50g butter, softened
100g icing sugar, sifted
2 tsp cocoa powder


Preheat oven to 190C. Line 2 baking sheets. Cream butter and sugar together until pale and fluffy. Beat in the golden syrup. Sift in the remaining ingredients and mix to a stiff dough. Knead the dough well and roll it out to abou 1/4" thick - quite thin but remember they will be sandwiched together! Cut out rectangle shapes to about 5cm long and 2.5cm wide. Place on baking trays and pierce several times with fork. Bake for around 15 minutes but beware of darkening edges - if you see this take them out straight away. While they cool, make the filling. Cream all ingredients together, adding a few drops of hot water if you wish, until the mixture is nice and spreadable. Sandwich the biscuits together with the filling and leave to set for a couple of hours.