Biscuits. A staple of the British diet. Everyone’s got a half open packet in the cupboard sitting there and getting soggy. Why not try making these? The classic chocolate bourbon biscuit with a beautiful malty twist.

Ingredients

For the biscuits

• 250g plain flour
• 125g chilled salted butter (cubed)
• 125g muscavado sugar
• 2 tbsp malt extract
• 50g cocoa powder
• 1 tsp bicarbonate of soda
• 3 tbsp milk

For the buttercream

• 200g icing sugar
• 50g cocoa powder
• 150g salted butter
• 1 tbsp malt extract
• 2 tbsp milk

Preheat the oven to 160C for a fan oven, 170C for a gas. Get all of your biscuit ingredients into a mixer, food processor or big bowl. If you’re using a bowl, be prepared to put in a few minutes work! Keep going til the mixture is clumpy, then turn out onto a floured surface and knead til you have a smooth dough. Next roll out and cut into fingers about 1inch by 3 inches. Put them onto a baking tray and pierce with a down each side. Chill in the freezer for 15 minutes. In the meantime make your buttercream filling by placing all the ingredients in the mixer/food processor/bowl and mix until you’ve got a smooth creamy spread. If you want to be neat, use a piping bag. If you just want them in your mouth, use a knife and spread like your life depends on it! When your buttercream’s ready, get your biscuits in the oven for about 13-14 minutes. Just keep your eye on them, they can go from perfect to burnt very quickly. When the biscuits are ready, leave them to cool completely before filling with the buttercream and you’re ready to go!