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Home Made Bourbon Biscuit Recipe

October 27, 2013 by rachel 2 Comments

[schema type=”recipe” name=”Home Made Bourbon Biscuit Recipe” author=”Rachel Howard” pubdate=”2013-10-27″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/10/Bourbon-biscuits-home-made-700.jpg” description=”Delicious and moreish dark chocolate biscuits sandwiched together with smooth chocolate icing. ” prepmins=”15″ cookmins=”10″ yield=”20 finished biscuits” ]

I am a big biscuit fan and Bourbons top the chart for me! I would eat half a packet of biscuits for breakfast so I tend not to buy them now that I’m older and the weight piles on faster. So I am really pleased I found this recipe and can make them myself (Just need to perfect the chocolate hobnob and the custard cream now!) The chocolate icing for these is perfect.

As I have mentioned before, my husband doesn’t really have much of a sweet tooth. But he actually helped himself to these chocolate biscuits and went back for seconds.

Bourbon-biscuits-2-700

They were best on the day I made them, but now he is warming them up for 10-20 seconds in the microwave and crumbling them over ice cream.

My only note is that they are pretty hard to roll out. I found the dough pretty dry so I added quite a bit of extra water. In the end it didn’t really seem to make much difference and I didn’t want to add too much so I just rolled it how it was and found it really hard to get thin. So my final biscuit was very thick. In my opinion it needed to be a bit thinner so I will perservere with adding more water when I make them again.

Bourbon-biscuits-4-700

This recipe is Aunt Mary’s from the Primrose Bakery Book.

[callout title=Ingredients for the biscuits:]

  • 225g unsalted butter at room temperature
  • 225g golden caster sugar
  • 4 heaped tsp golden syrup (I have a feeling I added 4 tbsp!)
  • 340g self raising flour
  • 115g cornflour
  • 115g cocoa powder
  • 4 tbsp water, or more if needed

[/callout]

Method:

Making the biscuits –

  • Cream the butter, sugar and golden syrup together in a bowl, using an electric mixer
  • Sift the flour, cornflour and cocoa powder together and beat into the creamed mixture, along with the water
  • If the mixture seems very dry, add a little more water
  • Knead thoroughly to form a smooth thick dough
  • You can either rest the dough in the fridge until you are ready to finish making the biscuits, or roll it out straight away

Baking the biscuits –

  • Preheat the oven to 180CĀ and line a baking tray with parchment paper
  • Lightly flour your work surface and roll out the dough (aim for a thickness of 3-4mm)
  • Using a cookie cutter cut out your biscuits in pairs
  • Lay each biscuit on the tray, leaving a little space between
  • Bake in the oven for 10-12 minutes until hard to the touch. Make sure you don’t overcook them or they will burn (they will firm up when cooling)
  • Allow to cool

[callout title=Ingredients for the Icing:]

  • 2 tbsp cocoa powder
  • 4 tsp warm water
  • 115g unsalted butter at room temperature
  • 6 tbsp icing sugar
  • 1/2 tsp vanilla extract (Optional)

[/callout]

Method:

  • Sift the cocoa powder into a bowl, add the warm water and stir together
  • In a separate bowl, beat the butter until smooth using an electric mixer
  • Add the icing sugar and vanilla extract (if using) and beat well
  • Add the cocoa powder and water
  • Sandwich 2 biscuits together

I piped the chocolate icing in the middle – it just made it easier to make it neat.

Bourbon-biscuits-3-700

Obviously you can make them any shape and size you want. Mine were giant sized because I love Bourbon biscuits! And I got the Home made cookie stamp from Hobbycraft (but you can get it online)

Bourbon-biscuits-1-700

Filed Under: Biscuits, Chocolate

« Squirrel themed Autumn Birthday Cake
Apple Crumble and Custard Cupcake Recipe »

Comments

  1. Andrea Kempthorne says

    September 7, 2014 at 11:17 am

    Definitely need more than 4tsp of water and a lot of elbow crease to get the dough to come together, but tastes great when done. Although next time will make them a lot smaller as not one of my kids was able to finish a biscuit. Quite rich but lovely!

    Reply
  2. Siobhan says

    November 2, 2017 at 9:46 am

    I really liked these. I used plain flour instead of self raising to make sure that the cookies didn’t spread or lose their shape. It didn’t seem like this was a problem and they held their shape very well. I also used 4 tablespoons of golden syrup (not teaspoons, which was eluded to in the recipe). I omitted the icing stuff because my kids got all creative and started making faces and 3D shapes with the dough instead of stamping it all. They’re so yum. A bit like diving into 70% dark chocolate, instead of the super-sweet milk chocolate biscuits you usually get. Great recipe. Thanks!

    Reply

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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  [schema type=”recipe” name=”Vanilla Cupcake Recipe With Two Tone Frosting” author=”Rachel Howard” pubdate=”2016-03-20″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/03/Two-Tone-Cupcakes.jpg” description=”A simple vanilla cupcake decorated with a two tone swirl of frosting. ” prepmins=”10″ cookmins=”20″ yield=”12″ ] Today I baked and decorated a cake that can’t be shared just yet as it hasn’t been delivered to the person it’s for. However,…

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