Bourbon Biscuits

March 29, 2013Sew White

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.

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5 from 5 votes

Bourbon Biscuits

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
Prep Time20 mins
Cook Time10 mins
Icing Time15 mins
Course: Bakes, Sweet Treats
Cuisine: British, English, International
Keyword: Bourbon Biscuits
Servings: 24 biscuits
Calories: 80kcal
Author: Sisley White


  • 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

Icing Ingredients

  • 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.

The Filling

  • 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.

Making the Bourbon Biscuits

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

Chocolate Bourbon Biscuits cut and stamped with an Easter egg cutter 

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.

Chocolate Bourbon Biscuits stacked up with a chocolate filling. 

Homemade happy biscuits.

A great recipe and so easy to make.

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  • 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.5 stars

    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 !5 stars

    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!!5 stars

    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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