Bourbon biscuits

Bourbons are a British classic. I appreciate that if you’re an american you’re probably picturing a scone like, soft biscuit, flavoured with whisky. That would be completely wrong (and gross). ‘Biscuit’ is our word for cookies – however, they are often smaller and crispier than american style cookies.

A bourbon is sandwich style – two pieces of dark chocolate flavoured biscuit, filled with chocolate buttercream. They are glorious. Apparently, they are the fifth most popular biscuit in the UK for dunking in our tea.

Bourbon biscuits
Serves 12
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Prep Time
50 min
Cook Time
25 min
Prep Time
50 min
Cook Time
25 min
279 calories
37 g
36 g
15 g
4 g
9 g
67 g
112 g
18 g
1 g
5 g
Nutrition Facts
Serving Size
67g
Servings
12
Amount Per Serving
Calories 279
Calories from Fat 131
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
47%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg
12%
Sodium 112mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
13%
Sugars 18g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Biscuits
  1. 225g Plain White Flour
  2. 125g Butter (unsalted) (chilled )
  3. 75g Cocoa Powder
  4. 100g Golden Caster Sugar
  5. 1 tbsp Golden Syrup
  6. 1 tsp Bicarbonate of soda
  7. 3 tbsp Milk
For the Filling
  1. 3 tbsp Custard Powder
  2. 100g Icing Sugar
  3. 25g Cocoa Powder
  4. 75g Butter (unsalted) (softened )
  5. 2 tsp Milk
Instructions
  1. In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.
  2. Gradually add the milk until the mixture forms a dough.
  3. Wrap the dough in cling film and chill in the fridge for 10 minutes.
  4. Unwrap and roll out the dough out to a thickness of 1cm
  5. Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.
  6. Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.
  7. Preheat the oven to 180°C (160° fan gas mark 4).
  8. Bake the biscuits for 20-25 minutes then leave to cool.
  9. To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.
  10. Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.
Notes
  1. I cut the sugar in the original recipe, as I don't have an overly sweet tooth (and I'm diabetic). If you want to boost the sugar content, add another tbsp golden syrup and 25g more sugar to the dough.
Adapted from Baking Mad
beta
calories
279
fat
15g
protein
4g
carbs
37g
more
Adapted from Baking Mad
Full As An Egg http://fullasanegg.org/

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