Supplies
- Digestives:
- 225g wholewheat Flour
- 1 Tsp Baking Powder
- ½ Tsp Salt
- 85g Icing Sugar
- 115g Cold Butter, Cubed
- 60ml Milk
- Custard Cream:
- 175g Unsalted Butter, Soft
- 50g Caster Sugar
- 50g Icing Sugar
- 2 Egg Yolks
- 2 tsp Custard Powder
- 1 tsp Vanilla Extract
- 300g Plain Flour
- Filling:
- 100g Unsalted Butter,
- Soft
- 140g Icing Sugar
- 2 Tbsp Custard
- Powder
- Yellow Food
- Colouring, a few drops
- Chocolate Bourbons:
- 120g Unsalted Butter,
- Soft
- 40g Soft Brown Sugar
- 60g Demerara Sugar
- 2 Tbsp Golden Syrup
- 1 Tsp Vanilla
- 220g Plain Flour
- Pinch Salt
- 45g Cocoa Powder
- Filling:
- 50g 70% Chocolate
- 50g Unsalted Butter,
- Soft
- 50g Icing Sugar
Steps
- Digestives: Add the flour, baking powder and salt to a food processor. Pulse until combined. Add the cold butter and pulse until it is evenly combined.
- Add enough milk and pulse until it the dough just starts to pull together.
- Place onto a well-floured surface and knead until you have a smooth dough.
- Roll the dough until it is about 1/8” thick and then cut out circles with a cookie cutter that are about 2 1/2” in diameter.
- Poke holes around the outside of the biscuit to create a nice pattern, place onto a baking sheet and bake at 175C/350F for 15-20m or until golden around the edge.
- Custard Creams: Put the butter, sugar, eggs, custard powder and vanilla into a food processor and blend until creamy. Add the flour and pulse until the mixture clumps together. Remove from the food processor and shape into a flat rectangle. Wrap in cling film and chill in the fridge for 30m.
- Once chilled, pinch off small pieces of dough and roll them out on a lightly floured surface. Cut into rectangles biscuit shapes using a crinkled rectangle cookie cutter or a pastry wheel. Repeat with the remaining dough.
- Place onto a baking sheet and bake for 8-10m and 180C or until golden at the edge.
- To make the filling, beat the ingredients together until they are light and fluffy. Pipe the filling onto one side of the biscuit and sandwich the second biscuit on top.
- Chocolate Bourbons: Beat the butter and sugars together until light and fluffy. Add the golden syrup and vanilla, and beat again.
- Sift in the remaining dry ingredients and stir together with a spoon until your dough clumps together. Gently shape into a rectangle and chill in the fridge for 30m.
- Once chilled, pinch off small pieces of dough and roll them on a lightly floured surface. Use a pastry wheel to cut long rectangular biscuits and poke small holes around the edge using the end of a toothpick. Repeat with the remaining dough.
- Chill for a further 30m then bake for 10-12m at 130C.
- To make the filling, melt the chocolate and set aside to cool for at least 10-15m.
- Beat the butter and sugar together until light and fluffy, then slowly pour in the melted chocolate.
- Pipe onto the base of a cooled biscuit and sandwich a
- second one on top.