I’m sure from now to new year you will be inundated with recipes for leftover turkey but since I don’t celebrate the season and wouldn’t want to do anything that unoriginal, here’s something completely different!
When it comes to biscuits, Bourbon biscuits are one of my favourites!
Two rectangles of crunchy chocolate biscuit with a tasty chocolate butter cream inside, what’s not to like?!
Inspired by those tasty morsels I decided to create mini cakes in the same vain!
These cakes taste about the same as their biscuit counterparts but are much better than ones that can be brought in store because of the fresh and deliciously velvety chocolate cream filling!
Bourbon Biscuit Cakes!
For the cakes
50g unsalted butter, softened
50g brown sugar
1 tablespoon golden syrup
110g plain flour
20g cocoa powder
1/2 a teaspoon bicarbonate of soda
A pinch of salt
A small amount of fresh water or milk
For the butter cream
50g unsalted butter
75g icing sugar
1 tablespoon of cocoa powder
1 teaspoon vanilla extract
Preheat the oven to 150oc with the rack in the middle position in the oven.
Cream together the butter and sugar until light coloured and fluffy.
Beat in the golden syrup until combined then sift in flour, cocoa, salt and bicarbonate of soda.
Stir the mixture until everything is combined and starts to look like small chocolate crumbs.
Add a small amount of water or milk, it may be different every time, to your mixture to bring it together into a soft, not flaky, dough.
Knead the dough by pressing and turning on an un-floured surface for about a minute, making it even easier to work with.
Shape the dough into a rectangle and cut 24 equally sized pieces of dough.
Don’t worry if they curl when cut!
Cover a baking tray with greaseproof paper and transfer each piece of dough to it with space between each.
Bake in the oven for 8-10 minutes until puffed!
Remove from the oven and transfer the cakes on their paper to cool and become more sturdy.
Meanwhile, make the butter cream by creaming the butter until light and fluffy then sifting in icing sugar and cocoa powder and beating until combined and uniform in colour and texture!
Serve by taking two cooled cakes, turning them over and slathering one with butter cream.
Place the second cake, flat side down onto the cream!