Bourbon biscuits, also known as Bourbon creams, are a classic English biscuit.
It was only whilst we were living in Germany that I really came to think about baking English classics. As with many things, I began to crave them once they were no longer easily available. These were one of the first biscuits I baked for Mr Jones’s German work colleagues, and I got such good feedback I continued to make them – and bake for his colleagues!
Despite their name, there is no alcohol in the biscuits. Nor is there any egg, making the recipe perfect for those with an egg allergy – or when you want to bake but there are no eggs in the house (if that is the case, you might also like to try this egg free chocolate cake); or if you are simply after a chocolate biscuit without eggs.
Two rich chocolate biscuits are sandwiched together with a chocolate buttercream filling. They go very well with a a cup of tea – either dipped in or served on the side – as well as with a glass of milk. The biscuits transport well, making them a popular choice for picnics and lunchboxes.
Many Bourbon Biscuit recipes use custard powder. This is an English product and I have struggled to get overseas, so I have adapted the recipe to not include it rather than try to substitute it. I honestly don’t miss it, as the biscuits are still tender and melt in the mouth.
How long do these Bourbon Biscuits keep for?
Store in an airtight container and eat within 3 days. The buttercream causes them to go very soft after this time. But honestly, they won’t last that long!
If you like this recipe, you may also like:
Oaty Biscuits (Chocolate drizzle optional.Ish)
Flourless Hazelnut Cookies with Chocolate(Gluten free)
and the one recipe without chocolate: Lemon Shortbread
- 100 g plain flour
- 25 g cocoa powder
- 40 g granulated sugar
- 85 g butter/margarine
- 30 g milk chocolate
- 20 g butter/margarine
- 35 g icing sugar
- Preheat the oven to 180˚C/ 355 ˚F
- Lightly grease a baking sheet.
- Combine the flour, cocoa and sugar in a roomy mixing bowl.
- Add the margarine and beat together until the mixture forms a smooth paste – it will look very crumbly at first, but it will soon come together.
- If it still seems dry, add a drop of milk.
- Inbetween 2 sheets of baking paper, roll out out the dough to a thickness of 4-5mm
- Cut into an even number of shapes with a cutter or use a knife to cut rectangles 7cmx 3.5 cm.
- If you want to add some decoration to the biscuits, carefully press the blunt end of a skewer along the longer edges of the biscuits, taking care not to press right through the dough.
- Transfer to the prepared baking sheet and bake for 8-9 minutes.
- Leave for a minute on the tin, and then move to a wire rack to finish cooling
- When the biscuits are cold, make the chocolate buttercream.
To Make the Buttercream
- Melt the chocolate in the microwave or over a pan of boiling water.
- Beat the butter/margarine until soft, then sift the sugar into it, and pour in melted chocolate. Mix to combine.
- Spread a teaspoonful of the buttercream onto half the biscuits (taking care as they can be crumbly), then top with the other biscuits, moving around slightly to squidge the filling to the edges – not too much or the filling will escape!
- Store in an airtight container.