Bourbon Biscuits

March 29, 2013Sew White

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!


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


– 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


– 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.


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.


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

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


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


Homemade happy biscuits.

A great recipe and so easy to make.


  • 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 🙂

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post