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By August 3, 2017 0 Comments Read More →

Make Your Own Bourbon Biscuits

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LizzieB’s recipe for home-made Bourbon biscuits shows just how easy to make these childhood biscuit tin favourites are. You can make them thicker or thinner according to preference, which will affect the numbers. The recipe below makes approx 10 biscuits. – Try adding Bourbon into the icing for a real Bourbon Biscuit!

For the biscuit
  • 50g butter
  • 50g sugar
  • 110g plain flour
  • 1 tbsp cocoa powder
  • Milk (for blending)
  • Caster sugar (for sprinkling)
For the filling
  • 25g dark chocolate
  • 18g butter
  • 25g icing sugar

1           To make the biscuit, cream together the butter and sugar until light and fluffy, then add the cocoa powder and stir through.

2           Add the flour and a little milk, then blend together until a stiff dough forms.

3           Tip onto a lightly floured surface and roll out into a rectangle shape 4–5mm thick.

4           Cut the dough into 20 equal rectangles, place it on a baking sheet lined with greaseproof paper and prick 2–3 times with a fork – you can make any pattern you like.

5           Sprinkle with a little caster sugar and bake at 160°C for 10 minutes (or 12 minutes for a very crisp biscuit), then remove from the oven and place on a wire rack to cool.

6           To make the filling, place the dark chocolate and butter in a pan over a low heat to melt, stirring often – do not let the mixture simmer or boil. Once melted, remove from the heat and immediately beat in the icing sugar until you have a smooth, thick paste.

7           Line up your biscuits with one half turned over. Spread the melted mixture down the middle of each of these biscuits, then carefully place the topside-up biscuit on top and press lightly.

8           Leave to set in a cool place for about 1 hour before serving.

These Bourbon biscuits don’t have a long shelf life and will really need eating within 2 days. They store best in an airtight container in a cool, dark place.


If you want to make a ‘real’ bourbon biscuit, use the above ingredients for the filling, but reduce the butter by half, add a generous tablespoon of bourbon whisky at the same time as the icing sugar, then continue as above.

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