Bourbon Biscuits
Bourbons are, without a doubt, the best biscuits in the world—and I won’t hear otherwise. Chocolate biscuits sandwiched together with chocolate coffee buttercream? Utterly divine. Bourbons were the reason I bought my biscuit cutter set, which led me to develop recipes for Custard Creams, Jammie Dodgers, and Party Rings.
Makes 20-22
Hands-on Time 25 minutes (plus chilling)
Baking Time 15 minutes
Ingredients
205g unsalted butter (softened)
55g caster sugar
55g soft light brown sugar
230g plain flour
80g cocoa powder
1/8 tsp plus a pinch fine salt
2 tbsp golden syrup
2 tbsp full-fat milk
1 medium egg
1 tsp instant coffee powder (fine)
145g icing sugar
½ tsp vanilla extract
Equipment
Mixing bowl
Wooden spoon
Baking parchment
Rolling pin
Bourbon biscuit cutter, sharp knife, or pizza cutter
Aluminium baking sheet
Wire rack
Teaspoon
Method
1. Make the Biscuit Dough
In a mixing bowl, beat 120g of butter, the caster sugar, and light brown sugar until light and smooth.
Add the flour, 50g of cocoa powder, and 1/8 teaspoon of fine salt. Stir until the mixture resembles crumbs.
Mix in the golden syrup, 1 tablespoon of milk, and the egg until a thick paste forms.
Roll the dough between parchment to 5–7mm thick. Chill for at least 1 hour.
2. Cut and Bake the Biscuits
Cut out biscuits using a Bourbon cutter, knife, or pizza cutter. If using a cutter and you find it sticking sprinkle a mix of cocoa and cornflour over the biscuit dough before cutting further biscuits. If using a knife, aim for biscuits as wide and long as your index and middle fingers.
Chill the cutouts for 1 hour.
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake the biscuits on parchment-lined baking sheets for 15 minutes. Cool on a wire rack.
3. Make the Filling
In a clean mixing bowl, beat the remaining 85g of butter, 30g of cocoa powder, a pinch of salt, the coffee powder, and the icing sugar until smooth.
Add the vanilla extract and 1 tablespoon of milk. Beat until thick but spreadable.
Assemble the Biscuits
Spread 1–1½ teaspoons of filling onto half the biscuits.
Sandwich with the remaining biscuits. Smooth the edges with your finger for a neat finish.
Enjoy!
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