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
The Anglo Nordic Kitchen 