Bourbon Biscuits
About this recipe
Who doesn’t love the classic Bourbon Biscuit? These sweet, chocolate-filled biscuits are a timeless favourite. The homemade version of this treat is even better, with a perfectly crispy texture and a smooth chocolate filling that will take you straight back to childhood tea times.
Made with simple ingredients like butter, cocoa powder, and icing sugar, these Bourbon Biscuits are easy to make and perfect for when you want something chocolatey and indulgent. Whether you’re looking to impress your friends with a homemade version of this classic or simply want to treat yourself to something sweet, these biscuits will do the trick.
The rich chocolate filling adds just the right amount of sweetness and makes each bite feel extra special. With just the right amount of crispiness in the biscuit and smoothness in the filling, these Bourbon Biscuits will become your new go-to snack!
FAQ: Bourbon Biscuits Recipe
1. Can I use dark chocolate for the filling?
Absolutely! Dark chocolate gives the filling a richer, more intense flavour. Feel free to swap in dark chocolate if you prefer a less sweet, more sophisticated taste.
2. How should I store Bourbon Biscuits?
Store them in an airtight container at room temperature for up to 1 week. They’ll stay fresh and crunchy. For longer storage, you can freeze them for up to 3 months—just ensure they’re well wrapped!
3. Can I make Bourbon Biscuits vegan?
Yes! You can use vegan butter and replace the milk chocolate with a vegan-friendly chocolate. Be sure to check the ingredients of the cocoa powder and biscuits to ensure they’re suitable for a vegan diet.
4. How do I get the biscuits perfectly crispy?
To ensure your biscuits stay crisp, make sure to bake them until they’re golden brown. Keep an eye on them towards the end of the baking time to avoid overbaking.
5. Can I add any other flavours to the biscuit dough?
Definitely! If you’d like to add extra flavour, you can mix in a bit of orange zest or cinnamon for a fun twist. Just remember that the classic Bourbon flavour shines through with simple ingredients.
6. How do I prevent the filling from spilling out?
To keep the filling inside, allow the biscuits to cool completely before sandwiching them. You can also refrigerate the filling for about 15-20 minutes to make it firmer and easier to spread.
These Bourbon Biscuits will bring the perfect mix of chocolatey indulgence and satisfying crunch to your tea time or snack break. Make a batch today and enjoy every bite!
Ingredients
Dough
- 125g soft unsalted butter
- 75g caster sugar
- 60g light brown sugar
- 2 tbsp golden syrup
- 1 medium egg
- 250g plain flour
- 50g cocoa powder
Chocolate Filling
- 150g unsalted butter
- 375g icing sugar
- 50g cocoa powder
Dough
- 250g soft unsalted butter
- 150g caster sugar
- 120g light brown sugar
- 4 tbsp golden syrup
- 2 medium eggs
- 500g plain flour
- 100g cocoa powder
Chocolate Filling
- 300g unsalted butter
- 750g icing sugar
- 100g cocoa powder
Dough
- 375g soft unsalted butter
- 225g caster sugar
- 180g light brown sugar
- 6 tbsp golden syrup
- 3 medium eggs
- 750g plain flour
- 150g cocoa powder
Chocolate Filling
- 450g unsalted butter
- 1125g icing sugar
- 150g cocoa powder
Ingredients
Dough
- 4.4oz soft unsalted butter
- 2.6oz caster sugar
- 2.1oz light brown sugar
- 2 tbsp golden syrup
- 1 medium egg
- 8.8oz plain flour
- 1.8oz cocoa powder
Chocolate Filling
- 5.3oz unsalted butter
- 13.2oz icing sugar
- 1.8oz cocoa powder
Dough
- 8.8oz soft unsalted butter
- 5.3oz caster sugar
- 4.2oz light brown sugar
- 4 tbsp golden syrup
- 2 medium eggs
- 17.6oz plain flour
- 3.5oz cocoa powder
Chocolate Filling
- 10.6oz unsalted butter
- 26.4oz icing sugar
- 3.5oz cocoa powder
Dough
- 13.2oz soft unsalted butter
- 7.9oz caster sugar
- 6.3oz light brown sugar
- 6 tbsp golden syrup
- 3 medium eggs
- 26.4oz plain flour
- 5.3oz cocoa powder
Chocolate Filling
- 15.9oz unsalted butter
- 39.6oz icing sugar
- 5.3oz cocoa powder
Instructions
- Beat the butter and sugar together until creamy, then add in the rest of the ingredients.
- Once formed into a dough, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
- Roll your dough to the thickness of a £1 coin or a little thinner than your phone. Remember you want the biscuit to have a snap so you don't want to roll it too thick.
- Cut out your biscuits with your biscuit cutter. I used this biscuit cutter.
- Preheat the oven to 170 degrees then line your baking trays with grease-proof paper and place your biscuits on them.
- Bake for 10-13 mins, then leave to cool on the sheet as the biscuits will be soft when hot.
- Meanwhile, make the filling. Beat together the butter, icing sugar and cocoa powder and place in a piping bag.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
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