Bourbon Biscuits

Set oven to Gas Mark 3/ 160°C/ 325°F

Sift cocoa, flour and baking powder. In a separate bowl cream together butter and sugar. When nice and fluffy add the syrup. Add the mixture to the flour, cocoa and baking powder mixture then knead together. It may take a while to become doughy but keep at it and it will come together.

Grease some greaseproof paper and line a baking tray with it. Roll out the dough to a thickness of about ¼ inch. I find it easier to place dough in the middle of the tray, then use a smooth glass to roll it across until it spreads evenly and smoothly across the tray. You may want to sprinkle a very small amount of flour onto the dough to stop it sticking.

When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.

Cut the dough into fingers, then prick with a fork a couple of times. Bake for approximately 15 minutes. Remove from oven and go over the cuts. Leave in tray until almost cool, then transfer onto wire rack.

Mix together the ingredients for the filling, adding enough water to make a spreadable paste rather than a runny icing, then use to sandwich biscuits together.

Hide biscuits from children.

Hide yourself from children.

Hide yourself with the biscuits.