For Christmas, I received an abundance of beautiful and useful kitchen items. I now think the only rooms I need in a future house are a kitchen and library.
The kitchen gifts included gold cutlery, a cocktail shaker and an iittala bowl. The first gift, however, that has been tested was the bourbon cookie stamp.
While some would say that the classic biscuits shouldn’t be tampered with, I think that jammy dodgers and bourbons are safe to have some fun with. I’ve attempted homemade jammy dodgers before and by making them yourself, you can sandwich them with fresh fruity jam, that’s fruitier and less sticky than the original. When it comes to bourbons, making them yourself means you can add even more chocolate, in both the filling and the biscuit.
One of the most joyous parts of a biscuit, be it a bourbon or a jaffa is the way you can eat it. With a jaffa, I nibble around the chocolate before reaching the orange jelly. When it comes to a bourbon, I eat the top biscuit before enjoying the icing-topped-bottom biscuit.
The chocolate filling for the homemade bourbons is smooth and chocolaty. Using soft brown sugar adds a soft of caramel richness. You can fill the biscuit with as much or as little filling as you’d like, but I’d recommend sandwiching them full with buttercream, because you can never have too much chocolate!
The Recipe – Originally from Rosie Reynolds (Makes about 12 biscuits)
125g butter, softened
75g soft light brown sugar
75g caster sugar
1 tsp. vanilla extract
175g plain flour
50g cocoa powder
75g dark chocolate
25g soft brown sugar
75g icing sugar
– Put the butter, sugars, vanilla extract and egg in a bowl. Beat together until smooth.
– Add the flour and cocoa powder and mix until you have a soft dough.
– Wrap in cling film and chill in the fridge for about an hour.
– Meanwhile, make the filling.
– Melt the chocolate in a bowl.
– Beat the butter and sugar together until smooth.
– Mix in the melted chocolate.
– Leave in the bowl at room temperature.
– Sprinkle the work surface with flour.
– Remove the dough from the fridge and roll out the dough to about 5mm thick.
– Using a rectangular cookie cutter, stamp an even amount of biscuits out of the dough.
– Line two baking trays with greaseproof paper and place the biscuits on the trays.
– Stamp half the biscuits with the bourbon cookie stamp.
– Chill in the fridge for a further 15 minutes.
– Pre-heat the oven to 180 degrees celsius.
– Bake the biscuits for 8-10 minutes.
– Leave to cool.
– Once cooled, sandwich two biscuits together with the filling, making sure the stamped biscuit is on top.
– Enjoy with a cup of tea.