Impress everyone with this giant chocolate biscuit! A direct replica of the smaller Bourbon biscuit with a chocolate buttercream filling sandwiched between a crunchy chocolate biscuit, it's perfect for kid's birthday parties of bake-sales.
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Yields:
24 serving(s)
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
Ingredients
For the biscuit
200g
unsalted butter, softened, plus extra to grease
200g
caster sugar
21/2Tbsp.
golden syrup
1
medium egg, lightly beaten
400g
plain flour, plus extra to dust
75g
cocoa powder
For the filling
175g
unsalted butter, softened
250g
icing sugar
25g
cocoa powder
You will also need
Alphabet biscuit cutters
Directions
Step 1Grease and line two 23 x 33cm (9 x 13in) shallow baking trays with baking paper. Beat the butter and caster sugar together in a large bowl with an electric handheld whisk, until pale and fluffy. Add golden syrup and egg and beat again until just combined. Sift in flour and cocoa powder and mix with a wooden spoon. Bring together and shape into a disc with your hands, wrap in cling film and chill for 30min.
Step 2Divide chilled dough equally in half and roll each half on a lightly floured surface to a large rectangle 5mm (1/4in) thick. Transfer to the prepared trays and press into the corners. Chill for 20min until firm.
Step 3Remove one tray from fridge and stamp out the letters ‘Bourbon’ from the centre of the dough with biscuit cutters (discard the dough removed or bake separately). Use the end of a chopstick to make 5 holes in a line above and below the letters. Return to fridge and preheat oven to 200°C (180°C fan) mark 6.
Step 4Bake the chilled biscuits for 16-18min, until firm and sandy to touch. Remove from oven. Neaten the edges and the lettering and holes (if needed), with a sharp knife. Leave to cool in the trays for 20min, then carefully invert on to cooling racks, peel off baking parchment, and leave to cool completely.
Step 5Meanwhile, make the filling. In a large bowl, beat butter, icing sugar and cocoa with a handheld electric whisk until light and fluffy.
Step 6Transfer the plain biscuit to a large board, top facing down. Spread the filling evenly all over and arrange the ‘Bourbon’-stamped biscuit on top, with the lettering facing upwards. Serve whole, then slice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
