Brilliant BISCUITS

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Chocolate-dipped Bourbons

We've coated this classic with chocolate for double the indulgence.

MAKES 20-24PREP 25 mins, plus chillingCOOK 12-14 mins

*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 CHOCOLATE BUTTERCREAM

*50g unsalted butter, softened*90g icing sugar, sifted*10g cocoa powder*½tsp vanilla essence

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 until just combined. Bring the dough together with your hands and briefly knead. Wrap and chill for 30 mins.

Line 2 trays with baking paper. Heat the oven to 170C Fan/Gas 5. On a lightly floured surface, roll the dough to a thickness of 3mm. Cut into 7x3cm rectangles. Put on the baking trays, leaving a 2cm gap between each rectangle. Chill for 10 mins, then bake for 12-14 mins. Cool 2 mins, then transfer to a wire rack.