Bourbon Biscuit Recipe

Bourbons Biscuits are a family favourite. Now make your own using the classic British Biscuit cutters and this tasty recipe.

Bourbon Biscuit Recipe
PREP TIME 20 minutes plus chilling COOK TIME 8-10 minutes MAKES About 15 biscuits

Ingredients

  • 50g butter softened
  • 50g soft light brown sugar
  • 1 tbsp golden syrup
  • 110g plain white flour
  • 20g cocoa powder
  • ½ tsp bicarbonate of soda
  • 2 - 3 tbsp caster sugar for sprinkling
  • For the filling

    • 75g icing sugar
    • 50g butter, softened
    • 1 tbsp cocoa powder
    • 1 tsp cold, strong coffee

Preparation method

  1. Preheat the oven to150°C/Gas mark 2 and line a baking sheet with greaseproof paper.
  2. Use an electric whisk to cream the butter and brown sugar until pale and fluffy. Beat in the golden syrup with a wooden spoon.
  3. Sift in the flour, cocoa and bicarbonate of soda and combine well into a soft dough, adding a few drops of milk if necessary. Wrap dough in cling film and chill in the fridge for 30 minutes.
  4. Turn the dough out onto a floured surface and knead for a minute or so, then roll into a rectangle about 5mm thick.
  5. Dust the base and insides of the Dexam bourbon cookie cutter with flour before using.
  6. Place cutter on dough and push outside of cutter into dough to cut biscuit shape. Then press central button on cutter to imprint the design onto the dough and release the biscuit from the mould.
  7. Sprinkle with caster sugar then transfer the biscuits to the prepared baking sheet and bake for 8 to 10 minutes until the edges start to brown. Transfer to a wire rack to cool.
  8. For the filling, sift the icing sugar into a large bowl. Beat the butter until light and fluffy then carefully combine with the icing sugar. Add the cocoa and coffee, or you could use Bourbon if you prefer. Beat ingredients together until they are thoroughly mixed.
  9. Assemble the biscuits by spreading a teaspoon of cream filling over half the biscuit and, gently press another biscuit on top to form a sandwich.