Bourbon Biscuits

This truly describes the Bourbon biscuit – chocolate butter cream sandwiched between two chocolate biscuits. For chocolate lovers – this recipe is just that.

Bourbon Biscuits

18 biscuits
  • Preparation time: 45 minutes
  • Chilling time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the biscuits
  • 250 g (9 oz) plain/all-purpose flour, plus extra to dust (1¾ cups)
  • 115 g (4 oz) chilled butter, cut into small cubes (½ cup, or 1 stick)
  • 115 g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 tbsp golden syrup, or liquid honey, if unavailable
  • 55 g (2 oz) cocoa powder (½ cup)
  • 1 tsp bicarbonate of soda/baking soda
  • 3 tbsp milk

  • For the filling
  • 85 g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 115 g (4 oz) icing/powdered sugar (1 cup)
  • 14 g (½ oz) cocoa powder (2 tbsp)

Equipment

  • Large baking tray


  • Method
  • For the biscuits
  • Sift the flour into a large bowl and then add the rest of the ingredients. Beat everything together until they start to clump together. A food mixer or processor makes this very easy to do.

  • Tip from the bowl onto the work surface and knead to bring the dough together into a ball.

  • Mark a rectangle, 23 × 30.5 cm (9 × 12 ins) on a sheet of baking parchment. Turn the sheet over and this will give a guide when rolling out the dough.
  • Place the dough in the centre of the rectangle and roll out to the markings, dusting the rolling pin with flour as needed. Neaten up the edges so there is a clean rectangle shape of the right size.

  • Cut the dough lengthways into three equal strips, 7.5 cm (3 ins) each, but keep the strips together. The easiest way to do this accurately is by using a clear ruler. The ruler can also be used as a guide to cut the dough.
  • Now cut across the strips 2.5 cm (1 inch) apart in the same way, keeping the rectangle intact.
  • Using a small skewer, make 5 dots, spaced evenly apart, down each long side of the biscuits to resemble the traditional Bourbon.

  • Carefully lift the parchment onto the baking tray and chill the dough for 30 minutes.

  • Preheat the oven to 180°C (350°F) (gas 4)

  • Bake for 25 minutes. Remove from the oven and cut through each biscuit to make sure all the cuts are separate. Leave on the tray to cool completely.

  • For the filling
  • Sift the icing sugar/powdered sugar and cocoa powder into a bowl and add the softened butter. Beat together until combined. It will be a fairly thick butter cream.

  • Now turn over half the biscuits on the tray and divide the buttercream evenly between each one. This can be done neatly using a piping bag or spread on using a small palette knife.

  • Sandwich the biscuits together and store in an airtight container.
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