I bought these cute classic British biscuit stamps a couple of weeks ago and to be honest they might have sat in a drawer in pristine condition for a long time! I am not hugely attracted by biscuits, neither eating them or making them, so I gave myself a push to see how they would turn out. An Internet search for classic British biscuits threw up a Guardian newspaper article by Rosie Reynolds where she covered bourbon creams and Jammie Dodgers. So here goes with the bourbon creams…
- 175g flour
- 50g cocoa powder
- 1 tsp ground ginger
- 125g unsalted butter softened
- 75g soft light brown sugar
- 75g golden caster sugar
- Seeds of a vanilla pod or 1 tsp vanilla extract
- 1 egg
For the chocolate filling
- 75 g good quality chocolate ( I used callebaut 70% chips)
- 75 g unsalted butter
- 75g icing sugar
- 1 tbl bourbon (optional) or my favourite as a counter to chocolate, a tbls espresso coffee.
- Weigh the flour, cocoa and ground ginger into TM bowl. 'Sift' by milling sp4 for 10 seconds
- Tip out and set aside
- Soften butter 50° if necessary sp3
- Add sugars, egg, vanilla, espresso and dry ingredients
- Mix dough setting for 3 minutes
- Tip out onto cling film, pull together and refrigerate for at least 30 minutes
- PREHEAT OVEN TO 180°C/365°F ( I baked in lower baking Aga)
- Line two baking sheets with baking parchment
- Roll out a thickness of about 5mm and press out rectangular shapes, space on parchment (mine didn't spread when baked so you can put them quite close.
- Return to fridge for 20 minutes before baking in preheated oven.
- Bake for 8-10 minutes
- Cool on tray before filling with chocolate cream
To make the filling
- Chop chocolate in TM bowl for a couple of seconds sp 4
- Scrape down side and melt 50°
- Add butter and continue to melt at 50° sp 2
- Add icing sugar and bourbon or ginger and mix well sp3
- Leave to cool before emptying into piping bag
- Pipe filling over half the biscuits. Sandwich together and chill before eating.
Nothing wrong with a little nostalgia!