Bourbon Biscuits are a classic biscuit and taste incredible. They are so delicious and always remind me of childhood. I loved getting to create them at home
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!
I made these for Easter but of course you can make them in any shape or style. I love the buttercream in the middle. It adds that super softness to the finished biscuit. It goes against the snap of the biscuits. If you don’t like chocolate buttercream you can leave out the chocolate and add in a little more icing sugar.
- 250 g/9oz plain flour plus more for dusting the worktop
- 125 g/4oz unsalted butter very soft
- 125 g/4oz caster sugar
- 3 tablespoons of golden syrup
- 50 g/2oz of cocoa powder
- 1 teaspoon of bicarb of soda
- 4 tablespoons of milk
- 75 g/3oz of unsalted butter very soft
- 125 g/4oz icing sugar
- 30 g/1 oz of cocoa powder
- 2 tablespoons 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 30 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.
- 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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Making the Bourbon Biscuits
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. When you’ve cut out the biscuits and popped them on a baking tray. Put the pieces in the fridge for 30 minutes. As they are cold they will not get a chance to spread before cooking.
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.
Other Biscuits you might like
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