BOURBON BISCUITS
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling - and eating them afterwards of course!
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 25
Number Of Ingredients 11
Steps:
- Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
- Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
- Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
- Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
- Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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