Bourbon Biscuits

March 29, 2013Sew White
Blog post

Bourbon Biscuits

I’ve always wanted to try making bourbons but I was always worried about it. I’m not sure why, biscuits I’ve made have usually worked out. I do love bourbon biscuits, maybe I was scared to mess it up. O how I was wrong. They were so easy to make!

Ingredients

250g/9oz plain flour (plus more for dusting the worktop)
125g/4oz unsalted butter (very soft)
125g/4oz caster sugar
3 tablespoons of golden syrup
50g/2oz of cocoa powder
1 teaspoon of bicarb of soda
4 tablespoons of milk

Method 

– You can make this either by hand or pop it all in a mixer.
– I started by placing all the dry ingredients in a bowl and mix together. 
– Then add the butter, golden syrup and add the milk gradually.
– Use a wooden spoon to mix together, when the dough starts forming use your hands bring the dough together and add more milk if it’s still a bit crumby. The dough should be smooth and easy to work.
– Roll the dough out to about 4-5mm and cut into what ever shapes you want. I did Easter egg shapes and bourbon shapes.
-When you’ve cut your shapes put on a baking tray and put them in the fridge for about 20 minutes. This helps the biscuits to keep their shape when they are in the oven and stops them spreading.
– Preheat the oven to 180 degrees and bake for 20-25 minutes.
– Allow them cool completely before filling with the icing.

Icing ingredients

75g/3oz of unsalted butter very soft
125g/4oz icing sugar
30g/1 oz of cocoa powder
2 tablespoons milk

Method

– Cream the butter and sift in the icing sugar and cocoa powder.
– Add as little milk as possible as it helps mixing it together but you want to keep it thick.
– Leave the filling for about 10 mins to thicken up.
– When the biscuit pieces are cold spoon some of the filling on to one biscuit and use another to make a sandwich. And you are done – how easy!
– For the Easter Egg bourbons I used about 1 teaspoons of filling.

 Here are my Easter eggs biscuits just having been cut out and on the baking tray ready for the fridge.

Sew White Bourbon Biscuits 1

This one batch of dough made a huge amount of biscuits.
Luckily my best friend was visiting so I didn’t have to eat them all myself.

Sew White Bourbon Biscuits 2

Here are the eggs shape biscuits after the oven. The fridge trick really helped keep the details.  

Sew White Bourbon Biscuits 3

Here are some of the egg shaped biscuits finished off and ready to have with a cup of tea.

Sew White Bourbon Biscuits 4

They are quiet chunky little biscuits but really nice and chocolatey.

Sew White Bourbon Biscuits 5

Sew White Bourbon Biscuits 6

Homemade happy biscuits.

Sew White Bourbon Biscuits 7

A great recipe and so easy to make.

7 Comments

  • The Charmed Cupcake

    March 29, 2013 at 4:23 pm

    ohhh dear and here I was thinking there was Bourbon whisky in the biscuits LOL
    these look delicious hun and I am loving the cookie cutters.

    1. SewWhite

      March 29, 2013 at 5:10 pm

      I’m sure you could add some to the icing in the middle – it would certainly be nice!

  • Christine

    March 29, 2013 at 5:05 pm

    They look lovely, one of my favourite biscuits since a little girl. I will have to have a go now . . . Love the ‘home made ‘ cutters too !

    1. SewWhite

      March 29, 2013 at 5:11 pm

      Thank you Christine. They were so easy and so tasty, plus very quick which is always nice. This recipe made so many biscuits. I’m having to give loads away I can’t eat them all.

  • Award….me? | The World According to ET

    May 13, 2013 at 6:54 pm

    […] so pretty! Thanks Sisley, I adore your shop and blog. Sisley posts recipes, now I saw one for Bourbon biscuits (they are the Dons of biscuits) so I tried them out myself with the Star Wars cutters I had bought […]

  • Stuart

    September 9, 2013 at 11:37 pm

    I’ve been meaning to try bourbons after making my double stuff custard creams – these look great and definitely on my to do list!!

    1. SewWhite

      September 13, 2013 at 5:00 pm

      So tasty and so easy. I’m sure you’ll like them 🙂

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