Few things divide the British population more than the everlasting debate on which biscuit is the best. My favourite has and will always be the bourbon. It’s rich, with a delicious creamy filling and of course the most important thing; it’s full of delicious cocoa. This recipe is sugar free and the biscuits are even richer than the originals. I’m not complaining!
Ingredients for 35 biscuits
300g plain flour
200g salted butter
5 tbsp Stevia
75g cocoa powder
Ingredients for the filling
1 pack (70g) sugar-free instant custard powder
40g salted butter
25g cocoa powder
Method
Mix the ingredients for the biscuits until you have a firm dough
Let the dough cool for 30 minutes whilst you turn your oven to 175°C
On a floured surface, roll the dough out to 0.5cm and use biscuit cutters to make perfect little biscuits
Transfer to an oven rack covered in non-stick baking paper and bake for 10 minutes
Transfer the baked biscuits to a cooling rack and let cool completely whilst you make the filling.
Filling
Whip the ingredients for the filling until fluffy and light
Transfer to a piping bag and pipe filling onto half of the biscuits
Sandwich the biscuits together and enjoy with a large glass of milk
