Recipes

Bourbon Biscuits: beating the shortage!

Bourbon biscuits

Did you hear the one about the biscuit factory flood in Carlisle resulting in a national biscuit shortage?

After starting to miss our favourite  chocolate biscuits we had a go at making our own using this Good Housekeeping recipe :

For the biscuits:

  • 250 g (9oz) plain flour
  • 125 g (4oz) unsalted butter
  • 125g (4oz) caster sugar
  • 2 tbsp golden syrup
  • 50 g (2oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp milk

For the filling:

  • 75 g (3oz) unsalted butter, softened
  • 125 g (4oz) icing sugar
  • 15 g (½oz) cocoa powder

What we did:

First we preheated the oven to 180°c (gas mark 4)

The method was fairly easy, just put all the ingedients into a food processor and whizz until the ingedients conbine and form a dough.

If you don’t have a food processor you could cream the butter and sugar using a whisk, add the golden syrup and milk and then combine the flour and bicarbonate of soda. Use your hands to bring the dough together once all the ingredients have been mixed.

Roll out the dough on a sheet of baking baking paper into a rectangle shape. The recipe suggests to the size of 23cm x 30.5cm (9in x 12in). We found however, that the dough was quite thick and we ended up with really huge Biscuits. If you can manage it I’d suggest rolling a larger, thinner rectangle.

We followed the recipe and cut the rectangle lengthways into 3 even strips, then cut across them at 2.5cm (1in) intervals, keeping the rectangles together.

We used a skewer to mark the biscuits with dots to look like the traditional Bourbon!

After baking for around 25 mins, we took the biscuits out to cool and used a knife to make sure all the biscuits were separated.

Whilst the biscuits were cooling, we made the filling, by added the icing sugar and cocoa to the softened butter and mixing until the ingredients were combined and we had a nice smooth buttercream.

Next was the fun part of putting the biscuits together. We piped the buttercream (but a teaspoon would work too!) onto a biscuit and placed another on the top to form the scrummy, chocolatey sandwiches.

Although getting the dough the right shape and cutting the biscuits was a little fiddly, it was so satisfying to recreate this traditional favourite and my daughters were thrilled!

The biscuits were supersized compared with shop bought versions, but knowing that the biscuits were fresh and had no hidden nasties in them went some way to lesson the guilt when enjoying them with a cuppa! They were delicious!

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