Bat Bourbon Biscuits

Still on the theme of Halloween and also my favourite subject in the entire universe; biscuits!! I have recently noticed that despite the vast selection in the biscuit aisle there is a small omission. Why are there no chocolate biscuits? Yes you have your chocolate covered digestive, chocolate covered hob nob, chocolate chip cookies, double & triple chocolate monsters, thickly covered chocolate rings, chocolate Viennese fingers (Mmmmmmmmmmmmm!!!) and of course the classic bourbon but I’m talking about a simple.plain.chocolate.flavoured.biscuit!

Now there’s nothing wrong with any of the biscuits mentioned above but I had a taste for something specific. Something like a rich tea but chocolate flavoured not covered, not dipped and with no chips. I had to make my own. If you’ve ever felt like scraping off the fondant filling and just eating the bourbon biscuit then this recipe is for you.

  • 50g Caster Sugar
  • 50g Butter
  • 1tbsp Golden syrup
  • 110g Plain flour
  • 15g Coco Powder
  • 1/2 tsp Baking powder
  • 1 tsp vanilla extract

Pre-heat the oven to 160C/gas mark 3. Cream the butter and sugar together well and then the golden syrup and vanilla. Sift the flour, cocoa and baking powder together and work into the creamed mixture to make a stiff paste. Knead well then cut out into rectangles. Although I used a bat cookie cutter for Halloween. Sprinkle with granulated sugar before baking for 15 to 20 mins. Leave to cool on wire rack. Best served with milk.

bourbon halloween cut biscuits halloween cookies bat bourbons bat biscuits

Ok ok, I did sandwich these with a chocolate raspberry fondant but only because the world is not ready for my advanced biscuit eating tastes. If you want to stick to the regular sandwiched bourbons then for the filling you’ll need:

  • 75g Icing sugar
  • 50g butter
  • 15g cocoa or chocolate & raspberry cocoa
  • 1 tsp coffee

Beat the sugar until soft and then add the sugar and cocoa and beat again.

fondant buttercream


adding coffee to chocolate

Dissolve half a teaspoon in one teaspoon of water and add to the mixture. This will accentuate the chocolate flavour. Then spread the mixture onto your cooled biscuit and squish another on top.

filled bourbon bats

tin of bat bourbons

Oh I forgot about Oreos!


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