Sunday, 17 July 2011

(Ever So slightly Scorched) Chocolate Bourbon Biscuits

okay, so i think its about time you guys knew something about me. something i am neither proud of nor ashamed of, so here it is: i am really not that good at making biscuits. yes, i can make a damn good chocolate chip, and occasionally a brookie (brownie-cookie), but when it comes to the shortbread, sugar cookies and ginger bread malarky, i've not been that successful! they always either blackened and burnt, soft and underdone, or i've forgotten to put something in, and they don't taste right. i don't know why, but they just don't work for me, so i try to stay away from them. but every now and then, a recipe pops up which looks amazing, and i ignore the quiet voice that goes 'sarah, you know you can't do biscuits well' and charge at full speed at the recipe.

this was no exception. i've eaten bourbons for as long as i can remember, so when i found this recipe in Baking Magic (explained in previous post), i couldn't resist. plus, it claimed to be even more chocolatey than the shop bought ones, which was a claim i had to put to the test.
i've never really used golden syrup in biscuits before, so i was eager to see how they would turn out. i find it a bit too sickly sweet to have on its own, but mixed into porridge or in a flapjack it is amazing!
however, syrup is notoriously difficult to work with - it gets everything sticky, doesn't slide off the spoon and never seems to stop dripping everywhere. so here's my method to try and control this mess: keep your spoon in a cupfull of really warm water for a couple of minutes prior to its use - this will melt the syrup slightly, making it easier to slide off. just before you use the spoon, rub a teeny tiny amount of sunflower oil over the surface, so it slides off perfectly.
when you first add the flour to the butter, syrup and sugar, i know you will be thinking 'how on earth will this mess ever combine into a dough' but don't worry, keep mixing...
... nearly there, just carry on mixing...
eventually, you will get to the point where you can put the spoon down and combine it into a ball! yay! dump this onto a floured surface and roll out with a floured pin. the recipe says i'm meant to cut them into rectangles, like shop bought bourbons, but i didn't fancy that, so i rebelled against this rectangle nonsense, and went for a circle bourbon instead. it doesn't affect the taste, but it made me happy, so there!
so, as i said before, they got a bit scorched (just ignore the one in the corner, that could be used as a charcoal briquet - damn you, oven hotspot!) but they should taste okay with a dollop of redeeming, fluffy, creamy chocolate buttercream.
i added more cocoa then it said to add, because when i tasted the icing (come on, you know you occasionally eat icing on its own too :D) it didn't really taste as chocolatey as the filling in a bourbon.
now, everybody laugh at my attempt to do some artsy fartsy photo of fancy biscuits next to some flowers! well, it was worth a try, wasn't it?

if you are going to replicate this recipe, i would recommend that you double the quantities because it only made 9 biscuits, which really, is not acceptable :)

50g butter
50g caster sugar
1 tbsp golden syrup
110g plain flour
1/2 tsp baking soda
15g cocoa

50g butter
100g icing sugar
3 tsp cocoa
splash of hot water

cream together the butter and the sugar until light and fluffy
mix in the golden syrup until combined
add in the flour, baking soda and cocoa, and keep mixing until you can form it into a stiff dough
roll out to 1/2 cm, and cut out shapes, circles, rectangles, triangles, whatever!
bake at 190 degrees for about 8-10 minutes until darker and firm to the touch.
take out and leave to cool on a rack

cream together the butter, sugar and cocoa, until thoroughly combined and fluffy
you can add some hot water if you butter is too cold/the icing is not spreadable enough.
spread over one cookie, sandwich on another.

eat with a cup of tea, after a bacon sarnie for a nice relaxed sunday lunch. yumsss

sarahhh xxx

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