BOURBON BISCUITS
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling - and eating them afterwards of course!
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 25
Number Of Ingredients 11
Steps:
- Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
- Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
- Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
- Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
- Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN FREE BOURBON BISCUITS
These utterly indulgent Bourbons will flummox everyone: they won't believe they're gluten-free!
Provided by Justine Wall
Time 20m
Yield Makes 20
Number Of Ingredients 0
Steps:
- 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 in a preheated oven at 180 degrees celsius, and leave to cool on the trays for at least 10 minutes before transferring to a wire rack to cool properly for a further 5 minutes.
- While they are baking, make the icing: I don't even use a mixer for this: if the butter is soft enough, I just mix all of the ingredients in a bowl with a spoon until you've got your icing.
- Wait about 15 minutes until the biscuits are cool, then sandwich together with the filling. These are delicious served with with vanilla ice cream for pudding.
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