250g brown flour
125g unsalted butter
125g light muscovado sugar
2tbsp golden syrup
50g cocoa powder
1tsp bicarb of soda
3tbsp milk
1 egg white
60g light muscovado sugar
125g butter
25g cocoa powder
Blend all the biscuit ingredients in a processor. Roll out and mark bourbon shapes. Chill for 30 minutes. Bake at 180C/gas 4 for 25 minutes. Leave to cool.
For the frosting/Swiss meringue, whisk the egg white and sugar over heat until the sugars melted. Then whisk off the heat until thickened and add remaining ingredients. Fill the biscuits.
