I love a chocolate biscuit: and one thing I really missed in the early years of adopting a gluten free diet was a Bourbon biscuit. You can buy chocolate “free from” biscuits from shops, of course you can: they don’t taste of much, and somehow have a grainy quality to them, which thankfully these don’t have. You could give these to someone not on a gluten free diet and I really don’t think they’d notice the difference. When left all by their lonesome selves, they make for a frugal tea time snack. However, when paired with another, sandwiched together with the chocolate icing, they become a decadent treat. Up to you what you want to do: this recipe makes 40 singles, or 20 doubles.
Remember too: if you are not GF, all you need to do is replace the flour with normal flour, and omit the xanthan gum.
Preheat your oven to 170 degrees Celsius
Line baking sheets with baking parchment
250g salted butter, at room temperature
180g caster sugar
350g plain flour (I use the Dove’s gluten free)
1 tsp xanthan gum
30g golden syrup
For the filling:
125g icing sugar
Put all of the biscuit ingredients in a food processor or mixer and mix thoroughly until a dough forms.
Roll the dough into small balls (just smaller than golf balls), and then using the back of a dessert spoon, flatten each biscuit gently. Dip the back of the dessert spoon into caster sugar between each flattening, as it helps the spoon not to stick, and gives the biscuits a lovely sprinkling of sugar.
Bake for 12 minutes, and leave to cool on the trays for at least 10 minutes before transferring to a wire rack to cool properly.
While they are baking, make the icing: I don’t even use a mixer for this: if the butter is soft enough, I juts mix all of the ingredients in a bowl with a spoon until you’ve got your icing: and then I sandwich the cooled biscuits together.
These are delicious served with with vanilla ice cream for pudding.