Step 5 Meanwhile, make the filling. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy. Add unsalted butter, golden caster sugar, golden syrup, egg, all purpose flour, cocoa powder and baking powder to the kCook bowl Step 1 Grease and line two 23 x 33cm (9 x 13in) shallow baking trays with baking paper. Beat the butter and caster sugar together in a large bowl with an electric handheld whisk, until pale and fluffy. Add golden syrup and egg and beat again until just combined. Sift in flour and cocoa powder and mix with a wooden spoon. Bring together and shape into a disc with your hands, wrap in cling film and chill for 30min. Bourbon Biscuits are a British classic, although they were actually invented by a German named Hans Zehnloch. The name has nothing to do with the drink but instead comes from a combination of where they were invented – BOURnville, and the inventor’s hometown of BONN. They also have 10 holes because his last name, Zehnloch, literally means ’10 holes’.

Ingredients: PLAIN WHITE FLOUR ( WHEAT FLOUR, calcium carbonate, iron, niacin, thiamine), custard powder (maize starch, salt, flavouring, colour (annatto norbixin)), natural unsweetened cocoa powder, BUTTER, coconut sugar, EGGS. I mean let’s face it, you’ll probably make this more than once anyway and can try it both ways! How to make Bourbon Biscuit Cake – Step by Step Method If you want a larger cake then you can double the recipe but will need a longer cooking time. Another option is to make two cakes and sandwich them together with ganache – a bit like a Bourbon Biscuit itself! Decorating your Bourbon Biscuit Cake You can also half, double or triple the Bourbon biscuit cake recipe depending on how many people you plan to serve. Bourbon Biscuit Cake IngredientsTo create an authentic bourbon sandwich vibe I waited for the cake to cool and then sliced it through the middle to make two thin layers. I then made a regular butter icing, with some added cocoa, and threw in a little bit of caster sugar too for texture. You know how the cream in the middle of a bourbon is just the tiniest bit gritty? That’s what I was going for. Being a chocolate factory who are we not to try our hand at the humble bourbon? We’ve given it a bit of a revamp and tested it on our wonderful regulars at the factory shop. They have given it the green light so here we are…The Lucocoa Bourbon Biscuit.

Where cakes can take a little more skill (from making sure the butter and egg mixture doesn’t curdle to the cake achieving a perfect rise) there are plenty of easy biscuit recipes that are very forgiving.

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Step 5 Meanwhile, make the filling. In a large bowl, beat butter, icing sugar and cocoa with a handheld electric whisk until light and fluffy. Transfer the biscuit crumbs to a mixing bowl, then add the milk, flour and sugar. Stir well to combine.

Bourbon Biscuits are a sandwich biscuit made of two dark chocolate rectangular biscuits with a chocolate buttercream in-between. They’re really moreish, and make a great accompaniment to a cup of tea! In fact, they’re one of the top three biscuits consumed in the UK! Good Housekeeping’s cookery director loves the recipe for chocolate oat biscuits and says she has lost count of the amount of times she has made them (and passed on the recipe). Kids can even help paint on the chocolate at the end. Bourbon biscuits: These yummy biscuits are blended into crumbs and combined with other ingredients to make the cake batter.And that’s it really. Making you own homemade giant bourbon cake is definitely not difficult once you’ve got the right equipment. The sponge turned out really well and it was generally very tasty. If I want to eat something then I will eat it and I will enjoy it, I won’t be part of a weird female subcultural that defines itself by sweet treats. They have loads of other silicon cake moulds – giant custard cream, giant oreo, giant jammie dodger… the silicon cake mould really is your oyster. (I’ve made my own homemade jammie dodger’s before too if you haven’t seen them already.) Or if you fancy something a little more ambitions we have a set of giant classic biscuits from a giant jammy dodger to a giant custard cream.

I’d like to impress you with a fancy sponge recipe but to be completely honest I just did the old four ounces of everything one – four ounces each of sugar and butter, creamed, then a couple of eggs, then four ounces of a mix of self raising flour and cocoa. (It was about three ounces of flour and an ounce of cocoa.) I added a teaspoon of baking powder, gave it a final whisk, into the bourbon cake mould, job done.While the cakes cool get started on the chocolate cream. Whip the heavy cream and icing sugar until you get medium peaks. Then add mascarpone, vanilla extract, cocoa powder and fold gently with a spatula.