Bourbon biscuits

These homemade Bourbon biscuits are delicious and so easy to make. So much better than store-bought ones!

Hi guys ! Hope everyone is doing great! First off let me start with some exciting news happening on my home front ! My daughter Katelyn was born on the 24th of February , and hence I’ve been away from blogging for a while. Y’all know the drill of having a newborn around if you’ve been there, done that πŸ˜€ This post and the ones that will follow in the coming weeks are all scheduled, as I was sure I wouldn’t have much time at hand to blog.


And I also know taking a break only makes it harder to return. Experienced this in June last year and it took me 2 months to get back to blogging again. So this time I did a little homework to avoid that scenario πŸ™‚ I will surely catch up on all your posts sooner, meanwhile I’m enjoying this precious phase for the second time in my life.

Bourbon biscuits are intense chocolate biscuits sandwiched between rich chocolate buttercream filling. The name can be pretty misleading as you may think they contain bourbon whiskey, but here is the reason why it is actually called so-
The biscuit was introduced in 1910 (originally under the name “Creola”) by the biscuit company Peek Freans, of Bermondsey, London, originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea. (Source-Wiki)
Interesting, ain’t it ?

Bourbon biscuit made its appearance in India in the year 1955 by Britannia company. This has been one of my favorite biscuits to snack on right since my childhood. Of course which kid can resist sparkling sugar dusted, dark chocolate biscuit, sandwiched with a smooth chocolate buttercream filling ?? None that I know of! For that matter, give me a packet of these and I’ll happily finish it all off!

These aren’t a regular feature on the shelves of American stores, but they can easily be found in Indian and other specialty grocery stores. These were on my to do list for a very long time, and I’m happy to strike off one more from that list. These are really simple to make, require no fancy equipment and they turned out even better than the ready made ones if I may say so! I almost ate half of the buttercream filling just like that, so good and addictive !! My son can be picky when it comes to biscuits, but these have his stamp of approval too. So there you go, these are 100% toddler approved. Well not the healthiest, but what is life without a bit of a treat once in a while ?

Go ahead and make some with your little ones πŸ™‚

 

 

Step by step instructions

1.Preheat oven to 350 F/180Β°C. In a mixing bowl, sieve flour, cocoa and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.

2.Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand like texture.

3.Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.

4.Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.

5.Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough ( the dimensions were 6 inch x 5 inch). I cut horizontally into 1 inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. Β ( you can make the biscuits any dimensions you want, try and keep all of them uniform). UseΒ the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.

6.Bake for 12-15Β mins. ( The original recipe says to bake for Β 25 minutes, mine were done by 12 minutes. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down) RemoveΒ the tray from the oven, dust with granulated sugar and leave to cool completely.

7.To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid – the icing should be thick).

8.Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 mlΒ 

Bourbon biscuits

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 10 biscuits

Bourbon biscuits

Bourbon biscuits are delicious chocolate biscuits sandwiched between rich chocolate buttercream filling. These homemade version are so much better than store-bought!

Ingredients

    For the biscuit dough
  • 1 cup unbleached, all purpose flour, spooned and leveled
  • 4 tbsp unsalted butter, softened
  • 4 tbsp caster/superfine sugar,I used light brown sugar
  • 1 tbsp golden syrup, I used agave nectar, you may use honey instead
  • 3 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 2 to 3 tbsp milk
  • pinch of salt
  • For the buttercream filling
  • 3 tbsp butter
  • 1 tbsp cocoa powder
  • 1/2 cup confectioner's sugar/icing sugar

Instructions

  1. Preheat oven to 350 F/180Β°C. In a mixing bowl, sieve flour, cocoa and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
  2. Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand like texture.
  3. Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
  4. Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
  5. Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough ( the dimensions were 6 inch x 5 inch). I cut horizontally into 1 inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. ( you can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
  6. Bake for 12-15 mins. ( The original recipe says to bake for 25 minutes, mine were done by 12 minutes. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down) Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
  7. To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid - the icing should be thick).
  8. Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it's better to serve these after a while.
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Ingredients for the recipe slightly adapted fromΒ hereΒ and technique from here.

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Thanks for stopping by!

Regards,

Freda

 

 

91 comments

    • Freda Dias says:

      Since this was the first time I made these, I can’t really say, as I haven’t experimented with whole wheat flour. But having made regular whole wheat cookies earlier, I don’t see any reason why you can’t use. You may just have to add more milk to form a dough, keep adding a teaspoon at a time till you can form a dough πŸ™‚

  1. Smiling Notes says:

    Congratulations on your little bundle of joy! I was wondering what the reason could be for your break when you mentioned it in your previous post. So happy for you my dear!! πŸ™‚
    Coming back to this post, I could have never imagined to make the bourbon biscuits at home (they happen to be me one of my fav!) Thanks for sharing this lovely recipe.
    Loads of kisses to your baby girl πŸ™‚

  2. Anjali says:

    Thanks for the lovely share.will try it soon..much congratulations to you and family for the new addition, the little angel..love and blessings..??

  3. curryandvanilla says:

    First of all, congratulations on your bundle of joy!! Enjoy every moment of motherhood. Now, coming to these biscuits; Wowee, they look amazing. You have got the look bang on and I am sure they taste amazing too! One of my favorite cookies; will try for sure πŸ™‚

  4. hummingbirdthyme says:

    Freda, these look AMAZING! Thanks also for the background I had no idea. More importantly, Congratulations on the birth of your baby! So much joy! Enjoy your time away and your time with the little ones!

  5. Loretta says:

    Oh STOP Freda!! Not only am I impressed with these bourbon biscuits, but you’re back to blogging with a baby in tow? Good for you! That’s dedication right there! Your biscuits turned out quite professional. I used to enjoy these when I lived in the UK and remember Peek Freanes made some gorgeous biscuits. They really turned out beautiful!

    • Freda Dias says:

      Thanks so much, Loretta! I had prepared a couple of posts before I had her, so it’s much easier this way. I hardly have much time now to do much, just glad my Mum in law is her for some time πŸ™‚

  6. Anugya @ Indian Curry Shack says:

    Hi Freda, Firstly, I am so happy to have bumped into your site. You have fabulous dishes and all to my liking. Secondly, many congratulations on the new addition to your family! Thirdly, I love bourbon biscuits, I mean who would not? Thanks for the detailed recipe. They look divine! πŸ™‚ πŸ™‚
    I’ll be sharing it’s recipe link as the Recipe of the Day on our Facebook group β€˜Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/
    Cheers, Anugya

  7. Mukund Shenoy says:

    tried this at home. came out very good. baked for 15 mins and it was perfect. as i love dark chocolate i did add more of cocoa powder and it tasted like bournville. excellent and very recipes. kudos

  8. Shwetha says:

    Thanks for the yumm recipe..Tried Them today ..
    Tastes yumm but got too many cracks on them ..
    How to rectify that

  9. Ritika says:

    Hi I have used this recipe n replaced all purpose flour with Combination of whole wheat flour and Ragi flour for my younger one n the result was superb. This recipe rocks. Thanks

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