Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
Bourbon biscuits are delicious chocolate biscuits sandwiched between rich chocolate buttercream filling. This homemade version is so much better than store-bought!
Servings 10 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.