Chunky Bourbon Biscuit without the Cream
We all love a Bourbon Biscuit and we have created a chunky version but without the cream. It is an absolute dream and really hits the spot. It also has chocolate chunks for extra delight. You can't go wrong with the simple recipe and minimal ingredients. Enjoy!
Ingredients
- Plain Flour 300g
- Cocoa Powder we use Bournville 100g
- Golden Granulated Sugar 200g
- Coconut Oil 200g
- Bicarbonate of soda 1/2 tsp
- Baking powder 2 tsp
- Pinch of salt
- Dark chocolate 10 squares
Instructions
- Preheat oven at 180C or Gas 4.
- In a large bowl place in the plain flour, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt.
- In a saucepan melt 6 squares of dark chocolate and the coconut oil.
- Once melted stir into the dry mix in step 1.
- Once all combined you will have a firm mixture. Add in your remaining 4 squares of chocolate (broken up into small pieces)
- Place into a square oven proof dish, we use the silicon type as they're easy to pop out. If using a glass dish you might want to grease it with coconut oil first.
- Place in the oven to cook for 20 minutes.
- Leave to cool on the side. They taste a million times better once cooled so be patient! When hot they're more crumbly and don't hold together as well.