Homemade Bourbon Biscuits

Bourbon Biscuits are one of my all-time favourite treats. Chocolatey, crunchy, perfect dunkers and super easy to make at home!

I’m a massive biscuit fan. I could sit and have half a pack with a cup of tea every afternoon. The kids and husband are the same. Nothing beats a biscuit in our house!

Bourbon Biscuits are a big favourite with us all. I’ve always loved them. Bourbons are crunchy, chocolatey and I think perfect dunkers.

Chocolate biscuits are perfect for baking with kids too. They are easy, fun, and don’t take too long. They also cool quickly, so you can get stuck into eating them straight away!

I’ve got a fancy Bourbon Biscuit stamp, but you certainly don’t need one. Mines quite shallow, so I still have to go around the edges with a sharp knife to cut the dough.

Without a stamp, just cut a rectangle with a sharp knife and a ruler, or a rectangular cookie cutter, and prick the biscuits a few times with a fork before baking.

They won’t look as authentic, but they will still taste great, and be perfect dipped in your tea!

How Do You Make Biscuits From Scratch?

Most biscuits follow a super simple recipe of flour, butter, and caster sugar. These have added cocoa and a little syrup. Biscuits like hobnobs have added oats, and custard creams, custard powder.

But, most recipes are much easier than you might imagine.

The only thing to remember is that biscuit dough isn’t the same as cake mix. It’s quite dry and crumbly. It’s nothing to worry about, just keep kneading it back together.

What Are the Easiest Biscuits to Make at Home?

Honestly, they are all easy. If you’ve got flour, cocoa, sugar, and butter, you can make a cookie.

I use self-raising flour for these, but you could easily make them with plain flour and a tsp of baking powder.

What Are the Best Biscuits to Dunk in Tea?

For me, dipping a biscuit in a cup of tea is a simple but glorious pleasure. If a biscuit isn’t a good dunker, I quickly lose interest.

But, not all of them are good dunkers.

My personal favourite biscuits to dip in tea are probably chocolate bourbons, chocolate hobnobs, chocolate digestives, custard creams, and malted milk.

I will take a plain hobnob or digestive in a pinch, but it’s always chocolate for the win! Except for actually malted milk. There is a chocolate version, but I think it’s weird!

Why Are They Called Bourbon Biscuits?

A bourbon biscuit is a sandwich-style chocolate biscuit with a chocolate filling. It’s a simple, but gorgeous concept.

It was first introduced in 1910 and was originally called “Creola”. It became a bourbon in the 1930s and the name was taken from the French Royal House of Bourbon. Fancy!

Bourbon, however, isn’t a brand name. Whereas Asda’s own Hobnobs are called “oaty biscuits” their own brand bourbons are still called bourbons.

Why Do Biscuits Have Holes?

Most biscuits have holes. This is because the dough is dry and libel to crack. The holes let steam escape, keeping the biscuits together while they cook.

What is the Filling Bourbon Biscuits?

The filling in a chocolate bourbon is just a simple chocolate buttercream. You can pipe it on neatly, but I just spread them with a knife.

If you have any buttercream left, you can freeze it for next time you make your own bourbons.

Bourbon Biscuits

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5 from 5 reviews

• Author: Donna
• Total Time: 40 minutes
• Yield: 14 Biscuits 1x

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Description

Bourbon Biscuits are my all time favourites. These are easy to make, and perfect dipped in tea!

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Ingredients

Units MUS Scale 1x2x3x

For the Biscuit

• 125g Self-Raising Flour
• 2 tablespoons Cocoa
• 70g Butter or Margarine
• 55g Caster Sugar
• 1 tablespoon Golden Syrup

For the Filling

• 30g Butter or Margarine
• 70g Icing sugar
• 1/2 teaspoon Vanilla essence
• 2 tablespoon Cocoa
• Splash of milk

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Instructions

1. Preheat the oven to 180 degrees and lightly grease a large baking tray.
2. Add all the ingredients to a large mixing bowl and stir together with a wooden spoon.
3. Once the mixture resembles wet sand, use your hand to push it into a ball.
4. Roll out to around 2-3mm thick.
5. Cut into fingers.
6. Place on the baking tray and use a fork to prick.
7. Bake for 12-15 minutes.
8. Leave to cool on a wire rack.

For the buttercream filling

1. Mix the ingredients in a bowl and add a splash of milk if needed.
2. Spread half of the cooled biscuits with buttercream and place another on top, like a sandwich.

• Prep Time: 10 minutes
• Cooling Time: 15 minutes
• Cook Time: 15 minutes
• Category: Biscuits and Fridge Cakes
• Cuisine: British

Nutrition

• Serving Size: 1 biscuit
• Calories: 97kcal
• Sugar: 9g
• Sodium: 48mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0
• Carbohydrates: 11g
• Fiber: 0
• Protein: 0
• Cholesterol: 15mg

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