Bourbon biscuits

This recipe is adapted from the River Cottage Gluten-Free cookbook. A bourbon biscuit press can be bought from Amazon.

The flour mix works well, but I think you could substitute the gluten-free flour mix fairly easily. Also, the amount of cocoa seems to be considered excessive by some, so that could be reduced in the biscuit dough, by maybe up to half).

Given that the end result is two pieces sandwiched together, it is very important to roll them out thin. This recipe should make about 15-20 biscuits.

Bourbon biscuits

Ingredients
Biscuits
  • 55 gms salted butter (or dairy-free equivalent)
  • 45 gms soft brown sugar
  • 1 tbsp golden syrup
  • Pinch salt
  • 1/4 tsp bicarbonate of soda
 
  • 50 gms sorghum flour
  • 40 gms tapioca starch
  • 30 gms cocoa powder
  • 1 tsp ground linseed (optional)
Filling
  • 65 gms icing sugar
  • 1/2 tsp cornflour
  • 4 tsps cocoa
  • 40 gms butter (or dairy-free equivalent)
  • 1/2 tsp vanilla extract
  • splash (1/2 tsp) boiling water
Instructions
  1. Beat together the first 5 ingredients until pale and smooth.
  2. Sift in the flours, cocoa and linseed and work to a smooth dough.
  3. Chill the dough for 15-30 minutes.
  4. Roll out the dough to a pastry thinness.
  5. Use the biscuit press or a knife, to cut the biscuits to  a regular and equal-sized, rectangular shape.
  6. Place on baking parchment on a baking sheet. If they were cut with a knife then use a fork to add some decorative marks.
  7. Bake at165C for 12-15 minutes.
  8. Allow them to cool on the tray for a few minutes and then remove to a rolling rack.
For the filling
  1. Mix all the ingredients together in a bowl. Use a wooden spoon to mix them thoroughly.
  2. Either beat hard with the wooden spoon, or use an electric hand mixer until the filling is pale and soft.
Spread the filling on the undecorated side of one biscuit and sandwich with another undecorated side.

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