GIANTS Biscuit 78g x14 per case (Bourbon, Chocolate)

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The company is still based in Rode Village, Bath, but has moved to bigger premises with a fully functioning team and some serious equipment. Kerr makes the chocolate moulds in ‘his shed’ while Flo runs the business, they design the chocolates together. These little cakes are irresistible and we can produce them with various topping - a scattering of seeds & nuts, icing or simply plain. Use your imagination: Tom says: “The recipes we provide are only a guide Feel free to make changes.” Little ones will love getting inventive with giant versions of their favourite biscuits. We source our carrots locally for this top selling line. They are grated freshly on the day of production, to maximize flavour.

We have worked hard to create the ultimate chocolate biscuits. Our recipes include both melted chocolate and melt in the mouth smooth and silky chocolate chunks.This four-ingredient Bourbon Biscuit Cake is SO simple but will definitely impress! You might be wondering how it’s possible to make a four-ingredient chocolate cake and bake it for just 20 minutes, but trust us, it’s easy AND delicious. And it’s full of Bourbon Biscuits! Add unsalted butter, golden caster sugar, golden syrup, egg, all purpose flour, cocoa powder and baking powder to the kCook bowl I’ve conquered the vegan jammie dodger (now in more demand than ever dueto the fact the shop-bought ones are no longer vegan-friendly), custard creams and even iced gems. This is one of the three nostalgic biscuits we have created to date. Each cut out is by hand and we can create a bespoke one for your customer. Bourbon biscuits: These yummy biscuits are blended into crumbs and combined with other ingredients to make the cake batter.

Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs. Transfer the biscuit crumbs to a mixing bowl, then add the milk, flour and sugar. Stir well to combine.Bourbon Biscuits are a sandwich biscuit made of two dark chocolate rectangular biscuits with a chocolate buttercream in-between. They’re really moreish, and make a great accompaniment to a cup of tea! In fact, they’re one of the top three biscuits consumed in the UK!

Bourbon Biscuits are a British classic, although they were actually invented by a German named Hans Zehnloch. The name has nothing to do with the drink but instead comes from a combination of where they were invented – BOURnville, and the inventor’s hometown of BONN. They also have 10 holes because his last name, Zehnloch, literally means ’10 holes’. The flavour of these biscuits are much more chocolatey than shop-bought bourbon biscuits. But, if we’re being honest with ourselves, as much as we love the bourbon biscuits, they could stand to be a lot more chocolatey. They have loads of other silicon cake moulds – giant custard cream, giant oreo, giant jammie dodger… the silicon cake mould really is your oyster. (I’ve made my own homemade jammie dodger’s before too if you haven’t seen them already.) But they are still delicious and at least it proves they’re homemade (as if that was ever in question…)Mix the dry ingredients well in a bowl. Pour half of the cake batter into one tin then pour the remaining batter into the second tin. A great gift for your Dad this Father’s Day. You could make it extra special by writing his name in chocolate on the biscuit. You can make the biscuits any size you like, we’ve made ours 15 cm by 5 cm. Ingredients Sun at 50 - How Sun Savers donated to premature babies charity Bliss and the impact it had on readers' lives Ingredients: PLAIN WHITE FLOUR ( WHEAT FLOUR, calcium carbonate, iron, niacin, thiamine), custard powder (maize starch, salt, flavouring, colour (annatto norbixin)), natural unsweetened cocoa powder, BUTTER, coconut sugar, EGGS. Take two biscuits and spread a teaspoon of the filling onto one and very gently sandwich the other on top. It doesn't have to be neat! Repeat with the remaining biscuits and leave to set in the fridge.

I’d like to impress you with a fancy sponge recipe but to be completely honest I just did the old four ounces of everything one – four ounces each of sugar and butter, creamed, then a couple of eggs, then four ounces of a mix of self raising flour and cocoa. (It was about three ounces of flour and an ounce of cocoa.) I added a teaspoon of baking powder, gave it a final whisk, into the bourbon cake mould, job done. And that’s it really. Making you own homemade giant bourbon cake is definitely not difficult once you’ve got the right equipment. The sponge turned out really well and it was generally very tasty. Cheat and eat: Tom says: “The great thing about the moulds is they are an easy way to get perfect results every time.”

Decoration: Feel free to get creative when decorating this chocolate bourbon biscuit cake. You can use chocolate ganache, chocolate buttercream, chocolate cream or serve it plain. Cream the butter and sugar together. Stir in the flour and cocoa powder and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up. While the cakes cool get started on the chocolate cream. Whip the heavy cream and icing sugar until you get medium peaks. Then add mascarpone, vanilla extract, cocoa powder and fold gently with a spatula.