Written by Claire Goodwin

Food

The Great Sandwich Week Challenge Day #5: Giant Nutella Bourbons

In the final instalment of a five-day cap-doff to British Sandwich Week, GBBO 2014 contestant Claire Goodwin tickles our sweet teeth with another recipe to stretch the traditional definition of ‘sandwich’ to the extreme. (Not that we give a toss… have you seen what she’s making?)

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Giant Nutella Bourbons. Yes. Those three words in one little scrumptious phrase. And this recipe will make you a giant batch too: perfect for parties, bake sales and that day when you are just about to start your period and you are watching Marley and Me for the 500th time.
Now, I am aware there will be much tutting at the tenuous addition of biscuits into Sandwich Week. But my theory is that it fits in both linguistic and culinary senses.
Linguistically, the Oxford Dictionary lists sandwich as both a noun and a verb. The noun, as we all know, is to describe a gastronomic treat that is characterised by two slices of bread encasing a filling of some form. The noun can also be used to name an item that is constructed like, or has the form of a sandwich. The verb, describes the act of inserting an object or thing between two other objects or things. Ooooh, Matron!
Therefore, in using both the noun and verb forms of sandwich, I am justified in including these biccies in my week of challenges.
Being able to defend the inclusion of this recipe in the culinary sense, is much easier, less academic and ultimately, more instinctual.
It’s chocolate biscuits with loads of Nutella in a giant form. Who gives a flying fuck whether it fits the brief?
Enjoy your massive biscuits!

Ingredients:

450g plain flour
250g butter
150g cocoa powder
250g caster sugar
120g golden syrup
2 teaspoons bicarbonate of soda
100ml of milk

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Method:

1. Place all of the ingredients except the milk into a food processer and blitz until the mix is even.
If you don’t have a food processor, rub the flour into the butter until you have fine bread crumbs. Add the cocoa, caster sugar and bicarbonate of soda and stir in so the mix is even.
2. Warm up your golden syrup a little bit (not so it’s bubbling, just so it is a little drippier) and mix into your dry ingredients.
3. Now all of your ingredients (except the milk) are evenly blended, add the milk a little at a time, mixing – or pulsing the blender – between additions until the mix starts to come together and you make a ball of dough.
4. Tip out onto a dry surface and squeeze the dough together until it is smooth. Don’t knead it, you will make your glutens stretch too much and cause a tough, non-crumbly biscuit.
5. Wrap in cling film and leave to rest in the fridge for two hours (I know, I know, but it is worth it)
6. Preheat your oven to 180°C
7. Roll out the dough on a clean dry surface to around 6mm in thickness. Using either a large cookie cutter or a chef square, or a knife and a ruler, cut out 10cm x 10cm squares. If you have cookie stamps, this is the point at which you need to get creative.
8. Place the squares on a lightly greased oven tray and place back in the fridge for twenty minutes or until they have firmed up.
9. Place your biscuits in the oven for between ten and fifteen minutes. The time will depend on your oven as fan ovens, gas ovens and ovens with circotherm will vary in temperature and heat distribution. They are ready when they are firm to the touch and you can lift them easily away from the tray.
10. Place on a cooling rack straight away, they will firm up and feel like a biscuit within a few minutes.
Once cool, spread Nutella (I’m not going to tell you how much) onto one of your biscuits and sandwich it with another. Repeat this until they are all done.
11. Eat them in pre-mentrual misery whilst watching a film that makes you distraught. Highly recommend Turner and Hooch, Marley and Me, ET or Up.

@bake_therapist

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Written by Claire Goodwin

Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK