Batty Bourbons Recipe
This is a fudgy chewy biscuit recipe which is perfect for filling with chocolate buttercream.
Ingredients
• 300g plain flour
• 100g cocoa powder
• 90g of caster sugar
• 85g of butter at room temperature
• 2 medium eggs
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract (or the seeds from 1 vanilla pod)
Method
Beat the butter and sugar together until soft and fluffy.
Add the eggs one by one and beat until they are well mixed into the batter.
Add the vanilla extract or seeds from a pod.
Pour the flour and baking powder slowly into the bowl and beat until mixed with the eggs, sugar and butter. Then the cocoa powder
Beat until everything becomes a tight dough.
Cut a large piece of cling film and turn out the dough onto the cling film.
Wrap well and place into the fridge for at least 1 hour before rolling and baking.
At this point you can put the dough into the freezer to keep for up to a month. Just remember to take it out to defrost in the fridge until you are ready to cut it to size and bake.
After at least an hour heat your (fan) oven to 180 degrees Celcius.
Dust your worksurface and rolling pin with flour.
Cut as you please with whatever shape cutters you like. I used a variety of different cutters this time.
The amount of time the cookies will take to cook depends on their size. A medium (palm of your hand) sized cookie takes approximately 10 mins. Adjust your cooking time up if they are bigger or thicker, down if they are thinner or smaller.
For the chocolate buttercream – beat together 225g of unsalted butter with 350g of icing sugar and 150g of melted chocolate.
Recipe notes: I made any leftover cookie dough into small balls which I put into a box and froze. I can make instant cookies at short notice now with these offcuts.
Yes, I made far too much buttercream, just as well it freezes perfectly for another day.