In a large bowl, cream the butter and sugar together.

Add the flour and cocoa powder and bring together until it forms a crumbly dough.

If needed, add the plant milk one tablespoon at a time until the dough comes together.

Tip it out onto a work surface and knead just long enough until you have a ball of dough (you don't want to over work it.

Wrap in cling film and chill in the fridge for at least 30 minutes.

Meanwhile, preheat the oven to 180°C / 160° fan and line a baking tray with baking paper.

Once the dough is chilled, roll out to approximately ½ cm thickness and cut into rectangular shapes (I like to use a scalloped edge cookie cutter for extra flair). You should have 24 rectangles in total.

Prick two rows of holes onto 12 of the biscuits and, if you are able to, stamp the word "bourbon" across the centre.

Place the cookies on the baking sheet and bake for 15 minutes. They will still feel a little soft when they come out of the oven but will harden when they cool.

Leave to cool completely before filling.

Once the biscuits are cooled, heat the cream until just starting to boil.

While its heating cut your chocolate into small pieces and place in a bowl.

Pour the hot cream over the chocolate and stir until the chocolate has completely melted.

Stir while the ganache cools. You want it to be thick but still soft enough to spread or pipe.

Once it's cooled down to the desired consistency, either spread or pipe the filling on to the bottom of each bourbon and sandwich the top biscuit on top.