Classic Bourbon Biscuits Recipe: How to Make Chocolate Sandwich Cookies

• 250 g plain flour / all purpose flour plus more for dusting the worktop
• 125 g unsalted butter very soft
• 125 g caster sugar
• 3 tablespoons golden syrup
• 50 g cocoa powder
• 1 teaspoon bicarb of soda
• 4 tablespoons milk

Icing Ingredients

• 75 g unsalted butter
• 125 g icing sugar / confectioners sugar
• 30 g cocoa powder
• 2 tablespoons milk

• You can make the dough by hand or use a mixer.
• Combine all the dry ingredients in a bowl and mix together.
• Add the butter and golden syrup, then gradually add the milk.
• Stir with a wooden spoon and, as the dough comes together, use your hands to finish mixing. If the dough is too crumbly, add a little more milk. The dough should be smooth and easy to work.
• Roll the dough to about 4–5mm thickness and cut into shapes. I made Easter eggs and classic bourbon shapes.
• Place the cut biscuits on a baking tray and chill in the fridge for about 30 minutes. Chilling helps them keep their shape and prevents spreading in the oven.
• Preheat the oven to 180°C (350°F) and bake for 20–25 minutes, or until cooked through.
• Allow the biscuits to cool completely before filling.

The Filling

• Cream the butter, then sift in the icing sugar and cocoa powder. Mix until smooth.
• Add as little milk as needed to help combine — keep the filling thick so it holds between the biscuits.
• Let the filling rest for about 10 minutes to firm up slightly.
• Spoon a little filling onto one biscuit and sandwich with another. For the smaller Easter egg bourbons I used about 1 teaspoon of filling per sandwich.