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

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Use a frosting bag with a nozzle to apply the cream to the cake. Add chocolate cream on top of the first cake layer and smooth it out. Place the second layer on top of the cake then spread the top cake with a thin layer of cream. Alternate between chocolate cream swirls and bourbon biscuits around the rim of the cake. Then pour bourbon biscuit crumbles into the center of the cake. 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. We can create these in various sizes and customize them for seasonal celebration; at Easter the mini chocolate eggs topper was a hit.

Our caramel shortbread is irresistible; we have various recipes depending on the indulgence required of our customers. 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.

Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs. 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. Being a chocolate factory who are we not to try our hand at the humble bourbon? We’ve given it a bit of a revamp and tested it on our wonderful regulars at the factory shop. They have given it the green light so here we are…The Lucocoa Bourbon Biscuit.

In any case, we’ve taken these biscuits that were created in 1910 and reinvented them into a delicious chocolate cake. And we don’t just mean the flavour, we mean that this cake recipe is mostly made up of Bourbon Biscuits! How you might wonder? Read on and see! 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.) 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.AB // IV // HS // KA27-28 // KW // PA20-49 // PA60-78 // PH17-26 // PH30-44 // PH49-50 // PO30-41 // ZE // BT // IM // TR21-25 If I want to eat something then I will eat it and I will enjoy it, I won’t be part of a weird female subcultural that defines itself by sweet treats. 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’.