Even though you may have to do a few batches, these are very elegant and look extremely appetising. A favourite tea-time chocolate biscuit, rectangular in shape, stamped by name and filled with a very particular chocolate buttercream. You can use either an electric whisk or a wooden spoon to cream the two ingredients together. Ask your child to help weigh the softened butter and sugar into a mixing bowl. No more guessing as to whether or not youve made perfectly round biscuits Use one of Ann Clarks Biscuit Cutter Cookie Cutters to create them- or to make. These have the lovely flavour of classic bourbons, without the shopbought chemical taste, or slightly tasteless filling. Line a large baking tray with baking paper.
#Bourbon biscuit cutter free
I have pretty much copied this recipe from the Primrose Bakery Book, but if you have any questions, feel free to ask. Add the cocoa paste and beat until combined.ĥ) Sandwich two biscuits together with a thin layer of the icing, and once all the biscuits are finished, dust them with a snowy top of icing sugar. In another bowl, beat the butter, icing sugar and vanilla extract together, using an electric mixer. Cool on a rack.Ĥ) Once the biscuits are cooled, make the icing: sift the cocoa powder into a small bowl and add the warm water – it should form a smooth paste. Meanwhile, preheat the oven to 180C / 160 fan and line a baking tray with parchment paper. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up. Using either a heart of circle shaped biscuit cutter, cut into shapes (you should make about 60-70 small hearts or 40-50 bigger circles).ģ) Lay the shapes on a tray lined with baking parchment, leaving small spaces between each. Stir in the flour and cocoa powder and mix into a dough. If the dough is very dry, add a little more water.Ģ) On a lightly floured surface, bring the dough together, and roll out the dough to a thickness of about 4-5mm. Beat the flour, cornflour and cocoa powder into the creamed mixture, along with the water. For the biscuits, cream together the butter, sugar and golden syrup in a large bowl (either with an electric mixer or by hand).
Makes about 35 pairs of biscuits (this is quite a few, so maybe half if you don’t want too many)Ģ25g/8oz caster sugar (granulated will work fine)ġ) Preheat the oven to 180☌/160☌ fan. They looked pretty amazing and were pretty good, the only disadvantages are – as with all biscuits – you have to do about five batches, and also the icing wasn’t that good (but don’t worry, I’ve changed the filling, which will make them taste amazing). Tags Jumbo Bourbon Biscuit Cutter and Stamp.
#Bourbon biscuit cutter full
For my birthday, I got given The Primrose Bakery Book it is beautiful and pink and full of pictures that make you drool… But are the recipes as good as they look? I decided to test out their recipe for classic bourbon biscuits and see if they were up to scratch. Click to find the best Results for bourbon biscuits Models for your 3D Printer.
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