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.
Advertisement - Continue Reading Below
Yields:
24 serving(s)
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
Ingredients
For the biscuit
200 g unsalted butter, softened, plus extra to grease
200 g caster sugar
2 1/2 Tbsp. golden syrup
1 medium egg, lightly beaten
400 g plain flour, plus extra to dust
75 g cocoa powder
For the filling
175 g unsalted butter, softened
250 g icing sugar
25 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
