Cream the butter and sugar together until light and fluffy, then beat in the golden syrup.
Sift in the dry ingredients and stir until everything is combined.
Stir in the whisky then add the water a little at a time until you have the right consistency for a rollable dough.
Roll out the dough to about 3mm in thickness. Then either stamp out the dough using a Bourbon biscuit cutter or cut into rectangles of about 6 x 3 cm. If you don't have a cutter, use a tooth pick to create 5 holes down each side of the rectangles.
Transfer to lined baking trays and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about ten minutes or until the biscuits look done.
Leave to cool for a couple of minutes, then transfer to a wire rack to cool completely.
Filling
Cream the butter a little then add the icing sugar and cocoa bit by bit, beating as you go util you have a light whipped consistency.
Beat in the whisky and vanilla extract.
Spread the filling on half of the biscuits and press the other half on top.
Notes
Adapted from Homemade Memories by Kate Doran.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.