Pimp That Snack

Bourbon 3

by Rae Brand 7 photos Rated 64% 98 votes when voting closed

Well…using an old family recipe timesed by three we created a mega bourbon!

Ingredients;
225g (9oz) Margarine
225g (9oz) Caster Sugar
1andhalf egg beaten
450g (18oz) Self-Raising Flour
6x15ml (6tbsp) Cocoa Powder
pinch of salt
granulated sugar to dust

Filling Ingredients;
3x15ml (1tbsp) cocoa powder
150g (6oz) butter
3 drops vanilla essence
300g (12oz) icing sugar

Icing and caster sugar, Be-Ro flour, cocoa tin, Stork and two eggs on the worktop

Method:
1st Get your groove on with some decent music! Then cream the margarine and caster Sugar together: you may want to get a big team together for this as it gets very tiring. Try not to think about by dancing away just make sure you don’t drop any!!!

Margarine and sugar creamed pale in a large plastic bowl with a wooden spoon

Then maybe take a break your arms will be aching! Add egg, flour, cocoa, salt (for preserving your creation) and milk togehter to make a dough. Don’t be afraid to get your hands in there although make sure you don’t have long nails or half the mixture may get lost!

Arms blurred mid-motion working cocoa flour into the dark dough by hand

The mixture will probably be very sticky so add some more flour whilst neading! Then roll out on to a tray in two halves – one for the bottom and one for the top! If you don’t have a rolling pin, fear not! Use a bottle of wine or can of baked beans like we did. Not alcoholics – we promise.

Slab of chocolate biscuit dough rolled flat on a heavily floured worktop

Two black tins each holding a baked rectangular slab of chocolate biscuit

Bake for 25 minutes in a pre-heated oven at 160degrees c (Gas Mark 4) but if this isn’t enough leave in for longer. When cooked the biscuit should be slightly soft but will harden up once cooled. Be very careful when getting the biscuit out of the mold you don’t want it break!

Then leave to cool and ditch the washing up – let your mum do it. We suggest teddy bear roles on the trampoline for a while to burn off the calories you are about to eat!!

When cooled – after about 30mins-1hour cream the icing ingredients together and using a warmed knife spread evenly in the biscuit to sandwhich them together. Leave to set for about 15 minutes and voila you have a giant bourbon – minus the scrawl of course – if you are artistic you could attempt this before placing it in the oven.

Thick chocolate buttercream spread across the bottom biscuit slab on its tray

This is easy because there’s no wrapper to create either – definately one for the less creative of you all!

Second biscuit slab laid on top, sandwiching the giant bourbon together

Good Luck everyone and Bon Appetite!!

Total Cost – Under £5
Total Weight (before cooking) – 1KG
Total Weight (After cooking and creaming) – 1.2KG
Calories – LOTS!!

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