These homemade Bourbon biscuits | Bourbon cream biscuits are delicious and so easy to make. So much better than store-bought ones!
Hi guys! Hope everyone is doing great! First off let me start with some exciting news happening on my home front! My daughter Katelyn was born on the 24th of February, and hence I’ve been away from blogging for a while.
Y’all know the drill of having a newborn around if you’ve been there, done that 😀 This post and the ones that will follow in the coming weeks are all scheduled, as I was sure I wouldn’t have much time at hand to blog.
And I also know taking a break only makes it harder to return. Experienced this in June last year and it took me 2 months to get back to blogging again. So this time I did a little homework to avoid that scenario 🙂 I will surely catch up on all your posts sooner!
Bourbon biscuits are intense chocolate biscuits sandwiched between rich chocolate buttercream filling. The name can be pretty misleading as you may think they contain bourbon whiskey, but here is the reason why it is actually called so;
The biscuit was introduced in 1910 (originally under the name “Creola”) by the biscuit company Peek Freans, of Bermondsey, London, the originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea. (Source-Wiki)
Bourbon chocolate biscuit | bourbon cream cookies made its appearance in India in the year 1955 by Britannia company. This has been one of my favorite biscuits to snack on right since my childhood. Of course, which kid can resist sparkling sugar dusted, dark chocolate biscuit, sandwiched with a smooth chocolate buttercream filling ?? None that I know of! For that matter, give me a bourbon biscuit packet and I’ll happily finish it all off!
Bourbon biscuits aren’t a regular feature on the shelves of American stores, but they can easily be found in Indian and other specialty grocery stores. These were on my to-do list for a very long time, and I’m happy to strike off one more from that list.
Table of Contents
BOURBON BISCUITS INGREDIENTS
For these homemade bourbon biscuits, you need-
- Flour
- Cocoa powder
- Castor or brown sugar
- Butter
- Baking soda
- Golden syrup. See substitutes in the recipe card.
- Milk or water, to bring the biscuit dough together
- Butter, powdered sugar, and cocoa powder for the chocolate buttercream filling
These are really simple to make, require no fancy equipment and they turned out even better than the readymade ones if I may say so! I almost ate half of the buttercream filling just like that, so good and addictive !! My son can be picky when it comes to biscuits, but these have his stamp of approval too. So there you go, these are 100% toddler approved. Well not the healthiest, but what is life without a bit of a treat once in a while?
Go ahead and make some bourbon biscuits with your little ones 🙂 These are the best bourbon biscuits and I’m sure you will agree on that!
STEP BY STEP INSTRUCTIONS TO MAKE BOURBON BISCUITS
1.Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
2.Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand like texture.
3.Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
4.Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
5.Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
6.Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down) Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
7.To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid – the icing should be thick).
8.Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
HOW TO MAKE BOURBON BISCUITS | BOURBON CREAM BISCUITS?
Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the biscuit dough
- 1 cup unbleached all-purpose flour, spooned and leveled
- 4 tbsp unsalted butter, softened
- 4 tbsp caster/superfine sugar, I used light brown sugar
- 1 tbsp golden syrup, I used agave nectar, you may use honey instead
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 2 to 3 tbsp milk, or water for a dairy-free alternative
- pinch of salt
For the buttercream filling
- 3 tbsp butter
- 1 tbsp cocoa powder
- 1/2 cup confectioner's sugar/icing sugar
Instructions
- Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
- Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand-like texture.
- Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
- Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
- Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
- Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down. Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
- To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid - the icing should be thick).
- Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it's better to serve these after a while.
PIN IT FOR LATER
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Thanks for stopping by!
Regards,
Freda
Tilda N says
Wow my fav. Finally a great recipe. Can’t wait to make them.
Thank you… 🌹
Stay safe and stay well.
Freda Dias says
Hi Tilda! Hope you enjoy them as much. Do share your feedback 🙂
Sudha says
Thanks a lot for the recipe Freda..They turned out delicious..Kids simply loved them.I even tried digestive biscuits.They are yummy 😋
Freda Dias says
So glad to hear this, Sudha! Thanks for taking the time out to share your feedback:)
Rashmi Agrawal says
Hi
What is golden syrup. Please if u can share the recipe. I want to try this recipe n I don’t want to use honey n I don’t have agave nectar either. Thanks
Freda Dias says
I don’t have a recipe for golden syrup. You can skip adding honey or agave nectar. It won’t affect as much. I’ve made similar digestive biscuits using the same technique and they turned out good.
Vinita says
Where can we buy them
Freda Dias says
You will easily get them at any Indian store if you are abroad.
Ritika says
Hi I have used this recipe n replaced all purpose flour with Combination of whole wheat flour and Ragi flour for my younger one n the result was superb. This recipe rocks. Thanks
Freda Dias says
That’s great! Glad you liked it 🙂 Thanks for sharing your feedback.
Babita Jain says
Hi
Replace for nectar n honey plz tell
Freda Dias says
Yes you can
Shwetha says
Thanks for the yumm recipe..Tried Them today ..
Tastes yumm but got too many cracks on them ..
How to rectify that
Freda Dias says
Thanks for your feedback Shwetha! You must make sure that dough is smooth, add more milk if required. That could be the reason for the cracks.
Lakshmi says
In Indian climate butter will melts after applying in biscuits , how can I manage them?
Freda Dias says
You can add more powdered sugar. A lot of people living in India have tried this and had no problems. Actually the sugar helps the butter stay semi stiff to some extent.
Priya says
Hello golden syrup is my available in the market.
Freda Dias says
You mean to say not available? You can use honey or agave nectar like I did.
Mukund Shenoy says
tried this at home. came out very good. baked for 15 mins and it was perfect. as i love dark chocolate i did add more of cocoa powder and it tasted like bournville. excellent and very recipes. kudos
Anugya @ Indian Curry Shack says
Hi Freda, Firstly, I am so happy to have bumped into your site. You have fabulous dishes and all to my liking. Secondly, many congratulations on the new addition to your family! Thirdly, I love bourbon biscuits, I mean who would not? Thanks for the detailed recipe. They look divine! 🙂 🙂
I’ll be sharing it’s recipe link as the Recipe of the Day on our Facebook group ‘Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/
Cheers, Anugya
Freda Dias says
Hi Anugya! Thanks so much. Will have a look at your page 🙂
Anugya @ Indian Curry Shack says
Pleasure is mine, Freda! See you there 🙂
Sathya says
Thanks for this recipe! I made it yesterday and big hit with my daughter..
Freda Dias says
Thanks for your feedback Sathya, glad your daughter enjoyed it 🙂
Prerna purkar says
Woww… Grt…
Freda Dias says
Thanks!
divinespice says
The effort you put into this is really unbelievable!! Looks great and I am sure it will taste as good as it looks!!
Freda Dias says
Thanks a lot 🙂
Ria Raichu Samuel says
Bourbon biscuit!! There are some things that you feel can be only made in factories and not at home!! Well, I thought this was one of them. A very lovely recipe share Freda:)
Freda Dias says
Thank you very much, Ria 🙂
Anshu says
Can I bake these in convection mode in microwave ?
Freda Dias says
I haven’t tried, but they should work. Try a small batch.
Sumith says
Absolutely amazing and congratulations!!
Freda Dias says
Thanks Sumith:)
Priyam says
Congratulations for your daughter,Katelyn 🙂
The bourbon looks awesome.I need to try this soon..
Freda Dias says
Thanks a lot Priyam 🙂
riturang says
Congratulations for your baby. Great post!
Freda Dias says
Thanks so much 🙂
NOOPUR singh says
Freda it’s super yummy..Read Ur full recipe will definitely in to do my list..
Freda Dias says
Thanks dear 🙂
Loretta says
Oh STOP Freda!! Not only am I impressed with these bourbon biscuits, but you’re back to blogging with a baby in tow? Good for you! That’s dedication right there! Your biscuits turned out quite professional. I used to enjoy these when I lived in the UK and remember Peek Freanes made some gorgeous biscuits. They really turned out beautiful!
Freda Dias says
Thanks so much, Loretta! I had prepared a couple of posts before I had her, so it’s much easier this way. I hardly have much time now to do much, just glad my Mum in law is her for some time 🙂
Antonia says
Congratulations on your little bundle of joy Freda! These biscuits look amazing!
Freda Dias says
Thank you very much, Antonia 🙂
hummingbirdthyme says
Freda, these look AMAZING! Thanks also for the background I had no idea. More importantly, Congratulations on the birth of your baby! So much joy! Enjoy your time away and your time with the little ones!
Freda Dias says
Thanks a lot, Laura 🙂
Parinaaz says
Wow Freda, heartiest congratulations to you and your family. Love to your babies.?
Freda Dias says
Thanks a lot, Parinaaz 🙂
CHCooks says
Absolutely brilliant Freda 🙂 Hope you and the bub are doing great! Much love and kisses to the little one 🙂
Freda Dias says
Thanks a lot, dear. We are doing well 🙂
curryandvanilla says
First of all, congratulations on your bundle of joy!! Enjoy every moment of motherhood. Now, coming to these biscuits; Wowee, they look amazing. You have got the look bang on and I am sure they taste amazing too! One of my favorite cookies; will try for sure 🙂
Freda Dias says
Thanks a lot for the wishes and for stopping by 🙂
Aruna says
Congratulations on the new addition to your family, Freda! The biscuits look perfect and right up my alley 🙂
Freda Dias says
Thanks so much 🙂
Anjali says
Thanks for the lovely share.will try it soon..much congratulations to you and family for the new addition, the little angel..love and blessings..??
Freda Dias says
Thanks Anjali:) pls do share your feedback:)
momsrecipediary says
Congratulations dear!!! <3 Bourbon Biscuits look absolutely amazing!!!!
Freda Dias says
Thanks so much dear <3
pearlsofeast says
These are awesome… Congratulations !!!
Freda Dias says
Thanks a lot 🙂
Smiling Notes says
Congratulations on your little bundle of joy! I was wondering what the reason could be for your break when you mentioned it in your previous post. So happy for you my dear!! 🙂
Coming back to this post, I could have never imagined to make the bourbon biscuits at home (they happen to be me one of my fav!) Thanks for sharing this lovely recipe.
Loads of kisses to your baby girl 🙂
Freda Dias says
Thanks so much for your kind wishes, Shamira <3
Jess says
Congratulations on the arrival of your little one: and thank you for sharing the recipe, they look scrumptious 🙂
Freda Dias says
Thank you Jess 🙂
apuginthekitchen says
Those are wonderful Freda and congratulations on your new baby girl!! Welcome back and welcome little Katelyn!!
Freda Dias says
Thanks a lot Suzanne 🙂
simplyvegetarian777 says
Amazing
Freda Dias says
Thanks Sonal 🙂
flynthings says
Congratulations! Biscuits look yummy!
Freda Dias says
Thanks so much 🙂
anotherfoodieblogger says
Oh my gosh, HUGE congratulations on the birth of baby-girl Katelyn!!! The biscuits are both gorgeous and delicious-looking. And of course we’ll excuse your absences, you have an awesome excuse! xo
Freda Dias says
Thanks so much dear Kathryn 🙂
Alpana Deo says
First of all, congratulations.. Bourbon are one of my favorites. Thanks a lot for the recipe. I am surely going to try it!
recently posted:
http://mothersgurukul.com/orange-ice-cream/
Freda Dias says
Thanks Alpana 🙂
Gloria says
This is fabulous dear. .I still love bourbon…looks super yummy
Freda Dias says
Thanks a lot dear 🙂
MyYellowApron says
I love this recipe, Freda and these bourbon biscuits are my favorites still. I will give these a try and share pics with you. Great job.
Freda Dias says
Thank you very much Aish! Will look forward to it, I’m sure they will be gorgeous 🙂
Antonet Roajer says
Wow!! Awesome share
Freda Dias says
Thanks Antonet 🙂
Tasty Eats Ronit Penso says
Congratulations! It’s great you find the time to bake. The biscuits look delicious. 🙂
Freda Dias says
Thank you very much, Ronit 🙂
Saswati says
What an awesome bake Freda…love the way you have organised and scheduled your recipes..lots of love to the little angel…god bless .
Freda Dias says
Thanks a lot for the warm wishes, dear 🙂
Cheryl "Cheffie Cooks" Wiser says
Congrats Freda so happy for you!
Freda Dias says
Thanks dear Cheryl 🙂
Cheryl "Cheffie Cooks" Wiser says
Most welcome friend. Good to have you back blogging!!!
Cook with Smile.. says
Bourbon are our family favorite ?..I’m so glad that I can make it in home ?… Thank you dear
Freda Dias says
Most welcome dear 🙂
Dhwani says
Fabulous share sweetie!! Congratulations to you and your family. Lots of Love to your your new born.❤❤❤
Freda Dias says
Thanks Dhwani 🙂
Anshul says
Wonderful !
Can we replace APF with wheat flour ? If yes how ? Just curious
Freda Dias says
Since this was the first time I made these, I can’t really say, as I haven’t experimented with whole wheat flour. But having made regular whole wheat cookies earlier, I don’t see any reason why you can’t use. You may just have to add more milk to form a dough, keep adding a teaspoon at a time till you can form a dough 🙂
sewloveable says
Oh my goodness. These look Absolutely AMAZING!!
Freda Dias says
Thanks a lot 🙂
Shreya says
Gorgeous bake ??? much love to little Katelyn!!! Enjoy this time babe!!xoxo
Freda Dias says
Thanks a lot sweetie <3