This Bourbon biscuit recipe promises all the nostalgia of the iconic chocolate biscuit sandwich without refined sugars. Delve into rich chocolate buttercream, ideal for dunking, (unwillingly) sharing or simply snacking with these easy home-made Bourbon biscuits.
Bourbon biscuits date all the way back to 1910 to a British town called Bermondsey. The genius behind the recipe for Bourbon biscuits, Peak Freans, also produced quite a few classics including Custard Creams, Girbaldi and even Marie Biscuits.
WHAT YOU’LL LOVE ABOUT THESE BOURBON BISCUITS
Easy To Make: You won’t believe it, but these bourbon biscuits, sometimes called bourbon creams, are extremely easy to make. It mixes together in no time and after a short chill, you can be enjoying these delicious chocolatey babies.
It’s A Classic: It goes without saying that the rectangular shape as well as the distinctive holes make Bourbon biscuits taste even better! Who would enjoy a round Bourbon biscuit? This recipe shows you how to make it with or without a cutter/mould.
Rich Chocolate: Whether it is in the biscuit or the buttercream filling, chocolate is the high, low (if there were such a thing) and middle point of this decadent Bourbon biscuit.
Gluten Free Options: Feel free to substitute Bob’s Red Mill Free Flour to create your gluten free Bourbon biscuits.
BOURBON BISCUIT INGREDIENTS
Butter: Any great biscuit recipe begins with butter, these bourbon creams are no different. You’d also need it for the buttercream filling.
Caster Sugar: We use unrefined caster sugar (blended coconut sugar) to create this masterpiece. You won’t believe it when you’re munching away at some incredibly tasty bourbon cream biscuits.
Eggs: I’ve never tried any egg substitutes with this recipe as I sometimes do. If you try it with flax or chia eggs, feel free to comment below and let me know how yours turned out!
Cacao Powder: For the epic chocolatey goodness that is this Bourbon biscuit recipe, I use raw cacao powder to ensure the best quality and taste. I will advise that you do not compromise on this as dutch processed and other cocoa powder do not provide the same rich flavour.
Baking Powder: Only a small amount of baking powder is needed as these biscuits do not actually need to rise, but only need to hold their share without sinking in.
Milk: A splash of milk is needed to make the buttercream. Choose your preferred milk and create your masterpiece.
Cacao Butter/ Chocolate: This recipe is versatile enough to make your own chocolate filling using either cacao butter or ready made melted chocolate. I prefer to use my own cacao, since I can guarantee all the ingredients I’ve mixed in, but store-bought chocolate can work just as effectively.
HOW TO MAKE BOURBON BISCUITS
Make the dough.
Cream the butter and coconut sugar together until fluffy.
Mix in the eggs followed by the dry ingredients (flour, cacao and baking powder).
Mix then bring together the dough by kneading. (Be wary of adding too much flour, you do not want tough biscuits)
Wrap and chill dough.
Wrap the dough in clingfilm and place in the fridge for at least 30 minutes.
Preheat the oven.
Preheat your oven to 180C (160 for fan ovens).
Roll and cut dough.
Remove the dough from the fridge and roll into the thickness of Bourbon biscuits.
Cut the dough into rectangles, the size you’d prefer your biscuits. Or use a biscuit mould to create your bourbons. Trim edges (extras can be used for more biscuits).
Use a fork or toothpick to create the hole patterns.
Give the dough a quick second chill.
Place the biscuits in the fridge for another 10-15 minutes (or in the freezer for 5) in order to allow the dough to firm up.
Bake your biscuits.
Place your biscuits in the oven for 11-12 minutes. Bake them until they are firm to the touch. If they are too soft they remain that way and let’s be honest, nobody likes a Bourbon biscuit without crunch.
Make the filling.
Beat the butter in a large bowl and add caster sugar.
Continue to beat, then stir in cacao powder, melted and cooled cacao butter (or melted and cooled chocolate).
Add a splash of milk if you need it to spread easier.
For the Biscuit
- 200 g unsalted butter
- 80 g blended coconut sugar coconut caster sugar
- 2 eggs medium, lightly beaten
- 300 g flour plain
- 100 g cacao powder
- 1 tsp baking powder
For the Filling
- 30 g cacao butter
- 100 g butter softened
- 150 g blended coconut sugar coconut caster sugar
- 1 tsp milk
- 50 g cacao powder
For the Biscuits
- Cream the sugar and butter together.200 g unsalted butter, 80 g blended coconut sugar
- Mix in the eggs.2 eggs
- Sift in the flour, cacao powder and baking powder300 g flour, 100 g cacao powder, 1 tsp baking powder
- Mix then knead to make into dough. (Do not over-mix)
- Wrap and chill for 30 mins
- Preheat the oven to 180C or 160C fan oven
Prepare the Biscuits
- Remove the dough from the fridge and roll flat into thickness of Bourbon biscuit.
- Cut into rectangles or use biscuit mould to create individual biscuits.
- Use fork or toothpicks to create holes in biscuits.
- Return to the fridge/freezer to firm up for 10 minutes (5 for freezer)
- Transfer biscuits to lined baking trays and bake for 11-12 minutes.
- Sprinkle with caster sugar.
For the Buttercream
- Melt cacao butter and mix with half cacao powder. (If using chocolate, melt and set aside)30 g cacao butter, 50 g cacao powder
- Whisk butter and caster sugar150 g blended coconut sugar, 100 g butter
- Add cooled cacao mixture (melted chocolate) to butter mixture and mix in remaining cacao powder.
- Add milk if necessary.1 tsp milk
Create the sandwich
- Using a butter knife, spread the desired amount of buttercream on one side of biscuit and top with another biscuit.