Carolyn Robb's giant bourbon biscuits recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Carolyn Robb’ s giant bourbon biscuits recipe By You Magazine - May 29, 2022 Rather like giant dominoes, these sandwich biscuits with a rich chocolate filling are a British classic loved by all ages. Homemade bourbons were always popular in the royal nursery. John Kernick MAKES 12 SANDWICH BISCUITS FOR THE BISCUITS 115g soft butter 170g plain flour, sifted 1 tsp baking powder 3 tbsp unsweetened cocoa powder 3 tbsp semolina or polenta 100g caster sugar 1 free range egg 1 tsp pure vanilla extract FOR THE FILLING 60g butter 130g granulated sugar 2 tbsp unsweetened cocoa powder 1⁄2 tsp pure vanilla extract To make the biscuits, preheat the oven to 200C/180C fan/gas 6. Line two baking trays with nonstick baking paper or silicone mats. In a food processor, combine the butter, flour, baking powder, cocoa powder and semolina or polenta and process until the mixture resembles fine breadcrumbs. Add the caster sugar, egg and vanilla and process just until the mixture comes together in a smooth dough. Do not overprocess or the biscuits will be very hard. Turn out the dough on to a lightly floured work surface and roll it out into a large rectangle about 6mm thick. Using a ruler, cut the dough into rectangles measuring 5cm x 7.5cm. Lift away any scraps and set aside. Using a fork, prick each rectangle to make an attractive pattern of dots. Then, using an offset spatula, carefully transfer the rectangles to the prepared trays, spacing them about 2.5cm apart. Gather up the scraps, press together, reroll, cut out more rectangles, decorate them with dots and add them to the trays. You should have 24 rectangles. Bake the biscuits for 8-10 minutes until firm to the touch. Leave to cool on the trays on wire racks for 5 minutes, then transfer to the racks and leave to cool completely. To make the filling, in a small saucepan, melt the butter over low heat. Remove from the heat, add the granulated sugar, cocoa powder and vanilla, and stir to dissolve the sugar and cocoa powder, mixing well. When the biscuits are cool, turn 12 of them bottom side up on a work surface. Spread a generous amount of the filling on each overturned biscuit, dividing it evenly and spreading it to the edge. Top with a second biscuit, bottom side down, and press lightly to secure. The biscuits will keep in an airtight container at room temperature for up to four days. Buy the book Our recipes are taken from Tea at the Palace: 50 Delicious Recipes for Afternoon Tea by Carolyn Robb (White Lion Publishing, £14.99). To order a copy for £12.74 until 13 June go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved