BISCUIT TIN BAKES

Pop the kettle on and whip up a batch of these easy teatime treats

- JESS MEYER

Chocolate-dipped Bourbons

MAKES 20

Penguin fans are going to love these triple-choc beauties.

YOU WILL NEED

100g unsalted butter, softened

80g caster sugar

20g soft dark brown sugar

1 medium free-range egg

180g plain flour, plus extra for dusting

40g cocoa powder

300g milk chocolate, melted

For the buttercream:

50g unsalted butter, softened

90g icing sugar, sifted

10g cocoa powder

½tsp vanilla essence

HOW TO DO IT

1 Using an electric mixer, cream the butter and sugars together. Once smooth and fluffy, mix in the egg. Sift over the flour and cocoa powder, and mix together until just combined. Bring the dough together with your hands and briefly knead. Wrap and chill for 30 mins.

2 Heat the oven to 170C Fan. On a lightly floured surface, roll the dough to a thickness of 3mm. Cut into 7x3cm rectangles. Put onto 2 lined baking trays, leaving a 2cm gap between each rectangle. Chill for 10 mins, then bake for 12-14 mins until biscuits are firm around the edges. Cool for 2 mins, then transfer to a wire rack.