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Bourbon biscuits in a stack.
cookingwithmykids

Bourbon biscuits

These easy homemade Bourbon biscuits are as delicious as the classic shop bought ones. Chocolate biscuits with a chocolate buttercream filling, they're perfect with a cup of tea.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 24
Course: Afternoon tea
Cuisine: British
Calories: 614
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate biscuit
  • 200 g (⅞ cup) butter
  • 100 g (½ cup) caster sugar
  • 250 (2 cups) self raising flour
  • 20 g (¼ cup) cocoa powder
  • 2 tablespoons (40g ) golden syrup
For the chocolate cream filling
  • 150 g (⅔ cup) butter
  • 350 g (1 ¾ cups) icing / confectioners sugar
  • 25 g (¼ cup) cocoa powder
  • a splash of milk

Equipment

  • Digital scales
  • baking tray
  • Measuring cups
  • Wooden spoons
  • Palette knife
  • Piping bag
  • Wire rack

Method
 

  1. Line 2-3 baking trays with baking or parchment paper.
Cream the butter and sugar together
  1. Measure out the butter and sugar and add them to a large mixing bowl or free-standing mixer. The butter needs to be soft so that it will mix in, so if it's not cut it into a few pieces and pop it in the microwave for a few seconds to soften it (not melt it).
    Using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons, beat the butter and sugar together until they are light and fluffy.
Add the flour, cocoa and golden syrup
  1. Measure out the flour and cocoa powder and add them to your mixing bowl.
Mix everything together
  1. Start using your mixer or wooden spoons and mix everything together, before kneading it and bringing it together into a nice ball of dough that doesn't crumble apart with your hands.
  2. Wrap the dough in cling film / glad wrap and chill it for 10 minutes.
Make the bourbon biscuits
  1. Lightly dust your work-surface with flour, then roll the dough out so it is about 4mm thick. Make sure you rotate the dough 90 degrees every few rolls, so that it rolls out evenly and doesn't stick onto your work-surface.
  2. Cut rectangles 6 x 4 cm (2.5 x 1.5 inches) out of your dough and use a small palette knife to transfer them to your prepared baking trays. Gather up any remnants from the edges, roll them out again and cut out some more rectangles. Repeat this until all the dough is used up.
    Space the biscuits apart on the baking trays so they have a little room to spread when they bake.
  3. Using the blunt end of a wooden skewer gently poke indents in the top of the biscuits.
  4. Pop the biscuits in your fridge to chill for 15 minutes before baking them.
Bake the Bourbons
  1. Preheat your oven to 180C / 160C Fan/ 350F while your biscuits are chilling.
  2. Bake the Bourbons for approximately 10 minutes. They'll still be a little bit soft when they come out of the oven but will harden as they cool.
  3. Leave the biscuits to cool on their baking trays for a few minutes before putting them on a wire rack to cool completely.
Make the chocolate cream filling
  1. Add the butter, icing sugar, cocoa powder and a splash of milk to a large mixing bowl or free-standing mixer. Using the k-paddle of your mixer or hand held mixers, beat it all together, slowly at first. Once the icing sugar and cocoa powder has mixed in a little, you can turn the speed up and mix it for a few minutes until it is nice and fluffy.
  2. Pipe, or spread the chocolate cream filling onto the base of one of your biscuits, then sandwich another on top.
  3. Repeat that those steps with the rest of the biscuits, then serve and enjoy.

Notes

If you find the dough sticking to your rolling pin or worktop, you can roll the dough out in between two sheets of baking/parchment paper.