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Bourbons

Calories 200 per biscuit,
20 minutes, plus 1 hour to chill,
Cooking time 10 - 15 minutes,
Oven temperature 180°C, 350°F, gas 4

ingredients

makes 16
175 g (6 oz) plain flour
25 g (1 oz) cocoa powder
75 g (3 oz) butter or margarine
50 g (2 oz) caster sugar
2 tablespoons golden syrup
1- egg. lightly beaten
granulated sugar for sprinkling

for the filling

100 g (4 oz) butter
175 g (6 oz) icing sugar, sifted
25 g (1 oz) cocoa powder
2 tablespoons boiling water

method

1. Lightly grease two baking trays. Sift the flour and cocoa powder into a bowl.

2. Rub in the fat. then stir in the sugar, syrup and enough beaten egg to make a firm dough. Roll out on a floured work surface to a rectangle 30 x 40 cm (12 x 16 in).

3. Cut in half lengthways, then cut each half into 16 evenly sized fingers. Prick all over with a fork. Carefully transfer to the baking trays and chill.

4. Bake in a moderate oven for 10 - 15 minutes. Sprinkle the biscuits with the sugar. Leave on the baking trays for 1 minute. Cool completely on a wire rack.

5. For the filling cream the butter and icing sugar until pale. Dissolve the cocoa in the water, cool, then beat into the filling. Use to sandwich the biscuits in pairs.

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