Bourbon Biscuits

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

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

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

  • Equipment
  • Large baking tray


  1. Method
  2. For the biscuits
  3. 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.

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

  5. Mark a rectangle, 23 × 30.5cm (9 × 12 ins) on a sheet of baking parchment. Turn the sheet over and this will give a guide when rolling out the dough.

  6. 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.

  7. Cut the dough lengthways into three equal strips, 7.5cm (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.

  8. Now cut across the strips 2.5cm (1 inch) apart in the same way, keeping the rectangle intact.

  9. Using a small skewer, make 5 dots, spaced evenly apart, down each long side of the biscuits to resemble the traditional Bourbon.

  10. Bourbon Biscuits

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

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

  13. 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.

  14. For the filling
  15. 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.

  16. 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.

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

 

Double Chocolate Melting Moments

Double Chocolate Melting Moments

 

Soft chocolate biscuits sandwiched together with a creamy chocolate filling. They are very light and really do melt in the mouth.

 

Double Chocolate Melting Moments
Prepares: 16 filled biscuits
 
  • Preparation time: 30 minutes
  • Cooking time: 12–14 minutes

  • Ingredients
  • For the biscuit
  • 170g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
  • 1 tsp vanilla extract
  • 140g (5 oz) self-raising/self-rising flour (1 cup)
  • 28g (1 oz) cocoa powder (¼ cup)

  • For the filling
  • 85g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 115g (4 oz) icing sugar/powdered sugar (1 cup)
  • 28g (1 oz) cocoa powder (¼ cup)
  • 1 tsp vanilla extract

  • Equipment
  • 2 large baking sheets
  • large piping bag fitted with a fluted nozzle


  1. Method
  2. For the biscuit
  3. Preheat the oven to 180°C (350°F) (gas 4)

  4. Take two pieces of baking parchment and cut to fit the baking sheets. Mark one side of each piece of parchment with sixteen 4.5cm (1.75 in) lines, spaced evenly apart. (This will give a good guide when piping the biscuit mixture.)

  5. Place the butter, sugar and vanilla extract in a bowl and beat until light and fluffy.

  6. Then sift the flour and cocoa powder into the bowl and fold in until completely combined.

  7. Dab a small amount of mixture on each corner of the baking sheets and place the baking parchment to fit making sure the marked side is facing down on the sheets. Spoon the biscuit mixture into the piping bag fitted with a fluted nozzle and pipe 32 lengths as marked on the pieces of baking parchment.

  8. Bake for 12–14 minutes until they are just starting to become darker around the edges. Remove from the oven and leave to become cold on the baking sheets, then remove with a palette knife to a cooling rack.

  9. For the filling
  10. While the biscuits are cooling make the filling.

  11. Place the butter in a mixing bowl and sift in the icing sugar and cocoa powder. Add the vanilla extract and 1 teaspoon of cold water, then beat until it is smooth and creamy.

  12. Turn 16 of the biscuits over and using a teaspoon divide the filling between them. (This way it is easier to see if the mixture is evenly divided before spreading.) Then using a small palette knife, carefully spread the filling over the biscuits. Now sandwich together with the remaining halves.

 

Buttery Oat Cookies

Buttery Oat Cookies

 

A real buttery taste to these oat cookies make them perfect to go with that cup of tea or coffee.

 

Buttery Oat Cookies
Prepares: 24 cookies
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 170g (6 oz) soft brown sugar (¾ cup)
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 2 tbsp golden syrup*
  • 170g (6 oz) rolled oats/quick cooking rolled oats (2½ cups)
  • 170g (6 oz) self-raising flour/self-rising flour (1 cup + 3 tbsp)
  • ½ tsp bicarbonate of soda/baking soda

  • *Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.

  • Equipment
  • 2 large baking trays/cookie sheets


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.

  4. Remove from the heat and let the mixture cool a little.

  5. Meanwhile lightly grease the trays/sheets.

  6. In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.

  7. Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.

  8. Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.

 

Strawberry Rings

Strawberry Rings

 

These delicious little strawberry rings are a buttery biscuit filled with a layer of strawberry jam peeking through.

 

Strawberry Rings
Prepares: 18 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the biscuit mixture
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ¼ tsp vanilla essence/extract
  • 200g (7 oz) plain flour/cake and pastry flour (1¼ cups + 2 tbsp)
  • 28g (1 oz) cornflour/cornstarch (3 tbsp)
  • ½ tsp baking powder
  • pinch of salt

  • For the filling
  • strawberry jam
  • icing sugar/powdered sugar for dusting

  • Equipment
  • 7cm (2¾ in) and 4cm (1½ in) fluted cutters
  • 2 large baking sheets/trays, greased


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is creamy, gradually beat in the egg and then the vanilla essence/extract.

  4. Sift the remaining ingredients into the bowl and blend into the mixture using a spoon until just combined. Now gently knead by hand until a soft dough has formed.

  5. Take the dough and roll it out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking sheets/trays. Now using the smaller cutter remove the centre of half the rounds. (Don’t try to remove the centres before placing the rounds on the sheets/trays as they will become misshapen.) Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of the whole rounds and cut-out rounds. There should be enough dough to make about 18 finished biscuits.

  6. Bake in the oven for 15 minutes or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.

  7. Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top. Finish by dusting with icing sugarpowdered sugar. The sugar will melt on the jam but will remain on the biscuit. Store in an airtight container.

 

Chocolate Dipped Fingers

Chocolate Dipped Fingers

 

These butter biscuits just melt in the mouth and the chocolate dipped ends will appeal to those chocolate lovers in the family.

 

Chocolate Dipped Fingers
Prepares: 30 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 225g (8 oz) unsalted butter at room temperature (1 cup, or 2 sticks)
  • 55g (2 oz) icing sugar/powdered sugar (½ cup)
  • few drops vanilla essence/extract
  • 225g (8 oz) plain flour/cake and pastry flour, sifted (1½ cups + 1 tbsp)
  • 85g (3 oz) plain chocolate/semi-sweet chocolate, broken into pieces (12 segments)

  • Equipment
  • A piping bag fitted with a 12.5mm (½ inch) star-shaped nozzle
  • 2 baking sheets/cookie sheets


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Measure the butter in a large bowl and sift in the sugar. Beat vigorously until soft and fluffy.

  4. Stir in the vanilla essence/extract.

  5. Gradually add the flour to make a soft dough.

  6. Spoon into the piping bag and pipe 6.5cm (2½ inch) lengths onto the baking sheets, cutting the dough off at the nozzle with a small knife.

  7. Bake for 18 minutes. Using a palette knife, carefully transfer on to wire racks to cool.

  8. Place a basin over a pan of just simmering water and add half the chocolate. Once melted, remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and is of a smooth consistency (this makes for a lovely shiny chocolate coating).

  9. Place a sheet of baking paper beneath the wire racks to catch any chocolate drips. Then dip both ends of the biscuits in the melted chocolate, gently scraping off any excess on the side of the bowl. Return to the wire racks until the chocolate is set.

Updated April 20, 2017

Tea Break Cookies

Tea Break Cookies

 

These are the most delectable cookies ever. An oatmeal cookie with sultanas and finely chopped pecans, decorated with chocolate swirls. A firm family favourite.

 

Tea Break Cookies
Prepares: About 20 cookies
 
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 115g (4 oz) butter, softened (½ cup, or 1 stick), plus extra to grease
  • 115g (4 oz) light muscovado sugar/soft, light brown sugar (½ cup)
  • 55g (2 oz) golden syrup* (¼ cup)
  • 130g (4½ oz) plain flour/cake and pastry (1 cup)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 100g (3½ oz) jumbo porridge oats/large rolled oats (1¼ cups)
  • 1 tsp ground cinnamon (optional)
  • 85g/3 oz sultanas (½ cup + 1 tbsp)
  • 85g/3 oz pecan halves, roughly chopped (⅔ cup)

  • * Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise, I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup, but close, and it does have some flavour too.

  • To decorate
  • 40g (1½ oz) plain/semi-sweet chocolate (6 pieces)

  • Equipment
  • 2 large baking trays/cookie sheets, lightly greased


  1. Method
  2. Preheat oven to 170°C (340°F) (gas 3)

  3. Cream the butter and sugar in a large mixing bowl.

  4. Separately, stir in the golden syrup and egg until combined.

  5. Fold in the flour, cinnamon and oats.

  6. Finally, gently fold through the sultanas and nuts.

  7. Put tablespoonfuls of the mixture onto the baking trays. spacing them well apart, and bake for 12–15 minutes until golden. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

  8. Meanwhile, melt the chocolate in a bowl over a pan of just simmering water. Do not let the bowl touch the water. Once melted, set to one side to cool a little, about 10 minutes.

  9. Once the cookies have become cold, drizzle over the chocolate. This can be done either by using a spoon or by piping (use a piping bag with a small, plain nozzle). Leave the chocolate to set before storing in an airtight container.

Updated: April 6, 2017

Oatmeal Raisin Cookies

Chunky Oatmeal Raisin Cookies

 

A delicious soft cookie with oats and raisins that will have you coming back for more.

 

Oatmeal Raisin Cookies
Prepares: 48 6.5cm/2½ inch cookies
 
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170g (6 oz) light muscovado sugar/soft light brown sugar (¾ cup + 2 tbsp)
  • 85g (3 oz) granulated/white sugar (⅓ cup + 1½ tbsp)
  • 2 eggs, beaten
  • 1 tsp vanilla essence/extract
  • 225g (8 oz) plain/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • 300g (11 oz) quick porridge oats/quick cooking rolled oats (4¾ cups)
  • 85g (3 oz) raisins (½ cup + 1 tbsp)

  • Equipment
  • 3 large baking trays/cookie sheets


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4).

  3. In a large mixing bowl, beat together the butter and sugars until creamy.

  4. Then beat in the eggs and vanilla essence/extract until the mixture is smooth.

  5. Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.

  6. Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.

  7. Bake for 10–12 minutes or until light golden brown.

  8. Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.

Updated: March 28, 2017

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

 

Oats and chocolate chips added to a basic cookie recipe have made these one of our favourite cookies for many years.

 

Oatmeal Chocolate Chip Cookies
Prepares: 42 cookies
 
  • Preparation time: 15 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 225g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225g (8 oz) caster sugar/white sugar (1 cup + 2 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 1 tsp vanilla essence/extract
  • 225g (8 oz) plain flour/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate soda/baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 340g (12 oz) plain chocolate chips/semi-sweet chocolate chips (2 cups)
  • 85g (3 oz) porridge oats/quick cooking rolled oats (1¼ cups)

  • Equipment
  • Large baking sheets/cookie sheets, ungreased


  1. Method
  2. Pre-heat the oven to 190°C (375°F) (gas 5)

  3. In a large bowl beat together the butter and sugar until creamy. Then beat in the eggs and the vanilla essence/extract.

  4. In a separate bowl, combine the flour, soda, salt and cinnamon. Then gradually stir into the creamed mixture until completely combined.

  5. Next, stir in the oats and then carefully stir in the chocolate chips.

  6. Drop by tablespoons onto the baking sheets spacing well apart and bake for 12 minutes. Remove from the oven and leave for 1 minute, then, using a palette knife, place on wire racks to cool.

  7. You may need to bake the cookies in two batches if you do not have enough baking sheets to finish the mixture. Just make sure you let the sheets cool down before spooning the remaining mixture onto them.

 

Easter Biscuits

Easter Biscuits

 

Easter Biscuits originated in the West Country of England. They were traditionally made on Easter Sunday and given as a gift.

 

Easter Biscuits
Prepares: 16 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 85g (3 oz) caster sugar/superfine sugar (⅓ cup + 1½ tbsp)
  • 1 egg, separated
  • 1 tsp vanilla extract
  • 225g (8 oz) plain flour/cake and pastry flour (1½ cups + 1 tbsp)
  • pinch of salt
  • ½ tsp ground mixed spice
  • ¼ tsp ground cinnamon
  • 40g (1½ oz) raisins, chopped (¼ cup)
  • 28g (1 oz) currants (3 tbsp)
  • 28g (1 oz) mixed peel, finely chopped (2½ tbsp)
  • 1–2 tbsp milk
  • caster sugar/superfine to dredge

  • Equipment
  • 8cm/3 inch round, fluted pastry cutter


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and then add the vanilla extract.

  4. Sift together the flour, salt and spices and fold into the mixture.

  5. Then add the raisins, currants and mixed peel.

  6. Add enough milk to give a fairly soft dough.

  7. Knead the dough lightly on a floured surface and roll out to 5mm (¼ inch) thickness. Cut into rounds using the pastry cutter. Reroll the pastry to cut more biscuits. There should be 16.

  8. Place on a baking tray and bake for 8 minutes.

  9. Remove the biscuits from the oven. Lightly whisk the egg white and sparingly brush over the biscuits, then sprinkle with sugar. Return to the oven for a further 7 minutes, until golden.

  10. Transfer to a wire rack to cool completely before storing in an airtight container.

Updated March 24, 2017

Chocolate Oaties

Chocolate Oaties

 

A cookie with a delicious texture using oats and a coating of chocolate to make it just that little bit special. A real favourite in our home.

 

Chocolate Oaties
Prepares: 16 cookies
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 115g (4 oz) self-raising flour/self-rising flour (⅔ cup + 2 tbsp)
  • 115g (4 oz) light brown soft sugar (½ cup + 1 tbsp)
  • 115g (4 oz) porridge oats/quick cooking oats (1¾ cups)
  • ½ tsp bicarbonate soda/baking soda
  • 1 tbsp golden syrup
  • 115g (4 oz) plain chocolate/semi-sweet chocolate (16 pieces)

  • Equipment
  • 2 baking trays lined with parchment paper


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Mix the flour, sugar, oats and soda in a large bowl and set aside.

  4. Melt the butter and syrup in a small pan and then add to the dry mixture. Stir to combine.

  5. Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets spacing well apart. Flatten down a little.

  6. Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then transfer to wire racks to cool.

  7. Break the chocolate into pieces and place in a heatproof bowl set over a pan of just simmering water to melt. Leave to cool for 5 minutes.

  8. The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.

 

Butter Biscuits

 

Butter Biscuits

 

Butter biscuits are very quick to make and are so buttery they just melt in the mouth.

One is never enough!

 

Butter Biscuits
Prepares: 32 biscuits
 
  • Preparation time: 15 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 225g (8 oz) unsalted butter, softened (1 cup, or 2 sticks)
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 1 egg yolk
  • ½ tsp vanilla essence/extract
  • 225g (8 oz) plain flour/all-purpose flour, sifted (1½ cups + 1 tbsp)

  • Equipment
  • 2 baking trays lined with parchment paper


  1. Method
  2. Pre-heat the oven to 190°C (375°F) (gas mark 5)

  3. Beat the butter until it is light golden in colour.

  4. Add the sugar and beat until the mixture is smooth and creamy.

  5. Beat in the egg yolk along with the vanilla essence/extract.

  6. Then fold in the sifted flour until the mixture is soft and smooth.

  7. Place balls of the mixture, just a bit bigger than 1.5cm (½ inch) in diameter, onto the baking sheets spaced well apart. The mixture should make 32 biscuits. Gently press the balls with a fork to flatten a little.

  8. Bake for 10–12 minutes until they just begin to become lightly golden round the edges. Cool on a wire rack.

 

Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

 

The first chocolate chip cookies were baked by Ruth Graves Wakefield in Massachusetts in 1930. These ones use milk chocolate chunks and are crisp on the outside but still slightly soft in the middle – they don’t stay around for long!

 

Milk Chocolate Chip Cookies
Prepares: 24 cookies
 
  • Preparation time: 20 minutes
  • Standing time: 5 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 110g/4 oz butter
  • 100g/3½ oz light muscovado sugar/soft light brown sugar
  • 85g/3 oz granulated sugar
  • 1 egg, large (U.K.)/extra large (N.A.)
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 250g/9 oz plain flour/cake and pastry flour
  • ½ tsp bicarbonate of soda/baking soda
  • 140g/5 oz milk chocolate

  • Equipment
  • 2 large baking trays lined with parchment paper


  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Put the butter in a pan over a low heat until just melted. Set aside and leave to cool for 5 minutes.

  4. Pour the butter into a large mixing bowl and, using a wooden spoon, beat in the sugars, egg, salt and vanilla extract until the mixture is smooth.

  5. Next, sift the flour and bicarbonate of soda/baking soda and stir into the mixture to form a firm dough.

  6. Then cut the milk chocolate into small chunks and mix into the dough until evenly distributed.

  7. Spoon equal amounts of dough, evenly spaced, onto the baking sheets to make 24 cookies. Give them space to spread during baking. Flatten the mounds of dough a little and then bake for 10–12 minutes. The edges should just begin to turn golden but the middles will still be soft. Leave to cool on the trays for 10 minutes before removing to a wire rack to cool completely.