My mom loves these biscuits, she used to eat them growing up in India. They are not very available here in the U.S. I hope this recipe is close to her memory of the cookies.
From: Nic Cooks
Homemade Bourbon Biscuits (makes 40 ish)
300g plain flour
75g cocoa powder
1 tsp baking soda
125g unsalted butter
150 raw caster sugar plus extra for dusting (blended white sugar)
50g golden syrup (or palm syrup)
200g dark chocolate
100g cooking cream (whipping cream)
- Preheat the oven to 170C (325F).
- Put the flour, cocoa powder bicarbonate soda and salt into a food processor and whiz to combine.
- Add the butter and continue to blend until combined. It will start to look like fine breadcrumbs.
- Add the sugar and whiz again.
- In a separate bowl, lightly beat the egg then add the golden syrup and continue to beat until mixed.
- Add the egg mixture to the food processor and whiz until the mixture starts to form a dough.
- Tip the mixture out onto a clean surface and knead briefly to form a dough. place in the fridge to rest for at least an hour.
- Roll the dough between two pieces of baking paper or cling wrap/film until it is about 2-3 mm thick. The dough is fairly delicate so this has to be done carefully but the thinner they are the crispier the biscuit will be.
- Using a 30cm ruler, cut out lengths of dough to the width of the ruler. Then cut into rectangles about 7cm long. This sounds like an arduous job but if the biscuits are not the same size they won’t look very good when they are sandwiched together
- Lay the rectangles on a non-stick baking tray or silicone mat. Using a skewer, prick ten holes (five each side) along the long edges of each biscuit to give that authentic bourbon look. The real biscuits also have the name written on them but my skills didn’t stretch to that.
- Re-roll any dough scraps and continue until all dough has been used up. This amount of dough makes about 40 biscuits so you will probably have to bake in batches.
- Bake for 12 minutes at 170C (325F). Once cooked remove from the tray immediately and lay on a sheet of baking paper on a hard, flat surface to cool. This will ensure that any biscuits that have curled during baking cool flat. While they are still warm sprinkle with a little of the leftover caster sugar.
- While the biscuits are cooling make the filling.
- Melt the chocolate then stir in the cream, place in a piping bag to cool slightly or do what I did and use a sandwich bag and snip a tiny bit off the corner.
- Match the biscuits into evenly sized pairs. Pipe the chocolate onto the bottom of one biscuit then top with a second biscuit. Push down gently so they stick but not too hard so the filling doesn’t burst out of the edges.
- Allow to cool then eat. They taste better the following day.
Alternate Recipe here: http://www.thelittleloaf.com/2012/05/07/real-bourbon-biscuits/