Giant Chocolate Bourbon

200g (¾ cup) dairy-free butter

70g (1/3 cup) caster sugar

30g (¼ cup ) brown sugar

40g (2 heaped tbsp) CHOC Chick cacao powder

300g (1 ¾ cup) plain flour

Chocolate Cream Filling

400g (2 ¾ cup) icing sugar

150g (2/3 cup) dairy-free butter

40g (2 heaped tbsp) CHOC Chick cacao powder

50g raw chocolate, melted (recipe here)

Pre heat the oven to 160c and line a large baking tray with baking parchment. 

Put the butter, sugar, cacao powder and flour into a food processor and process until a dough forms.

Sprinkle a little flour on your kitchen surface, then roll out the dough to approx. 0.5cm thickness. Use a large rectangle cutter (18cm x 13.5cm) to cut out the shape for the large bourbon.

Roll out of the rest of the dough, again to approx. 0.5 and cut into 10 rectangles.

Lift each of the rectangles carefully and place onto the pre lined tray. Use a cocktail stick to create a pricked pattern, similar to the original bourbon biscuit. 

Bake in the oven for 10 minutes.

Transfer the baking parchment onto a cooling rack and leave the biscuits on there until they have cooled completely.

Whilst waiting for the biscuits to cool, make the filling.

Simply combine the butter, icing sugar, cacao powder and melted raw chocolate in the food processor until smooth. Set to one side until ready to use.

Once the biscuits have cooled, pipe the filling onto half of them, then sandwich together with the remaining halves.

Sprinkle over a dusting of icing sugar (optional) and store in an airtight container for up to 3 days.