Fast forward, what, a year? And I finally got round to making some.
50g unsalted butter/stork
50g soft light brown sugar
1 tbsp golden syrup
110g plain flour
20g cocoa powder
1/2 tsp bicarbonate of soda
1 to 2 tsp milk
2 baking sheets covered with grease proof paper.
Cream together the butter and brown sugar until light and fluffy. Beat in the golden syrup until smooth. Sift the dry ingredients into the creamed mixture. Add the milk a bit at a time, until you get a soft even dough. It should be a bit crumbly then tip out onto a lightly floured surface and bring together to a dough.
Roll out with a lightly floured rolling pin
to about 1/2 cm thick. Cut out into rectangles if you wish but I made an unclassic round version. If you like you can dot holes into the dough with the end of a skewer/fork. Sprinkle with caster sugar and then carefully lift onto the prepared baking sheet with a metal spatula, leaving some space in between the biscuits.
Bake at 150c for 8-10 minutes and leave to cool on the trays
50g unsalted butter, softened
75g sifted icing sugar
1 tbsp cocoa powder, sifted
To make the filling, cream the butter together with the icing sugar, cocoa powder to give you a fluffy evenly coloured mixture. Spread a heaped teaspoon onto each of half the baked biscuits and then top with another one, pressing down lightly. Repeat until all the biscuits are filled. Store in an airtight container.
On a few of mine I decided to use my stamp 😝