Want a Bourbon biscuit recipe? I’ve got the best Bourbon biscuit recipe for you, right below! Sorry, there’s no liquor in this classic British biscuit, but it won’t matter because you’ll fall in love these chocolate cookies anyway.
If you go to the UK, there’s a good chance that you’ll cross paths with the classic British Bourbon biscuit.
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What are Bourbon Biscuits?
Along with Digestives, custard creams, and shortbread, Bourbons are some of the most popular biscuits which are frequently enjoyed across the pond. Despite their name, there is no alcohol involved. Bourbon biscuits are simply chocolate sandwich biscuits with a chocolate cream filling.
Like their custard cream cousin, this Bourbon Biscuit recipe requires custard powder to give them their unique flavor. This is not just another chocolate biscuit.
For Christmas last year, my daughter gifted me with something she knew I had wanted, these biscuit cutters! They include Bourbon biscuits, Party Rings, Jammy Dodgers and Custard Creams cutters!
This will explain how I was able to make the Bourbon biscuits look like a store-bought biscuit. No worries if you don’t have them, though; you can just cut the chocolate biscuit dough into fingers and use a fork to prick them. If you use this Bourbon biscuit recipe, they will taste the same with or without the cutters. You can purchase the biscuit cutters here.
NB: according to Wikipedia, these biscuits are called Bourbon biscuits after the European house of Bourbon (nothing to do with the liquor). They also note that Bourbons are apparently the 5th most popular biscuit in the UK for tea dunking!
Classic Bourbon Biscuit Recipe
recipe slightly adapted from Lofty Peak Recipe Book makes about 18 sandwich biscuits
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F (175°C)
Sift flour, custard powder and cocoa into a large bowl.
Cream butter and sugar, then stir in the egg. Next, add the sifted ingredients from the other bowl and mix to an even dough.
Put the dough onto worktop and using flour, roll out to about 1/8″ thickness and cut into fingers.
Then, place on lined baking tray.
Bake for about 12 to 15 minutes, turning half way through baking time to assure even results.
Finally, place on cooling rack and let cool before filling them.
Bourbon Biscuit Cream Filling
recipe by Christina Conte
Mix all the ingredients together to form a stiff buttercream. Adjust with a few drops of liquid; just don’t make the filling too soft.
Next, match up two biscuits at a time (they won’t all be exactly the same size, believe it or not) and sandwich together with the filling.
Continue until all the biscuits and filling are used. Finally, enjoy with a steaming hot, cup of tea!
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More classic English recipes can be found here.
Homemade Bourbon Biscuit Recipe
A classic British chocolate biscuit.
Ingredients
Biscuit Dough
- 1 1/3 cup (6 oz) all purpose (plain) flour
- 1/2 cup (2 oz) custard powder (Bird’s Custard Powder-available on Amazon and in British shops)
- 1/4 cup (1 oz) unsweetened cocoa (I use Barry cocoa)
- 1 stick (4 oz) butter
- 1/2 cup (4 oz)Baker's/caster sugar
- 1 egg
Filling
- 1 cup (4 oz) confectioner's/powdered sugar
- 1/4 stick (1 oz) butter
- 2 tbsp unsweetened cocoa
- a few drops of milk or water
Instructions
Preheat oven to 350°F (175°C)
- Sift flour, custard powder and cocoa into a large bowl.
- Cream butter and sugar, then stir in the egg. Add the sifted ingredients from the other bowl and mix to an even dough.
- Place onto worktop and using flour, roll out to about 1/8" thickness and cut into fingers.
- Place on lined baking tray.
- Bake for about 12 to 15 minutes, turning half way through baking time to assure even results.
- Place on cooling rack and let cool before filling them.
Bourbon Biscuit Cream Filling
- Mix all the ingredients together to form a stiff buttercream. Adjust with a few drops of liquid; just don't make the filling too soft.
- Match up two biscuits at a time (they won't all be exactly the same size, believe it or not) and sandwich together with the filling.
- Continue until all the biscuits and filling are used. Enjoy with a steaming hot, cup of tea!
Nutrition Information:
Yield: 9 Serving Size: 2 biscuitsAmount Per Serving:Calories: 290Total Fat: 13gCarbohydrates: 55gProtein: 1g
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What size of egg do you use for this recioe anf for its “cousin”. Hopi g to try both recioes. i live in Canada. Thanks.
Hi Chris, I usually have large eggs on hand. I think the recipe is fine if you use medium to large eggs. Enjoy!
[…] Bourbon biscuits don’t actually contain Bourbon, and are simply a delicious chocolate sandwich cookie from the UK. […]
Hi I’ve only got normal cocoa powder,dies it have to be unsweetened?
Yes, it can’t be sweetened and if it’s Hershey’s, I wouldn’t use it, your biscuits will taste terrible.
Hi from good old Blighty! I work in a cookshop but we don’t sell these cutters (hopefully that might change now….). After some heavy hints to a friend, I got these biscuit cutters for Christmas and made the bourbons as they are a particular favourite. Great recipe and they turned out very well. I had to add a little more butter to the buttercream filling to get the right consistency but then didn’t need any extra liquid. I made 28 biscuits in total from this quantity so am very pleased. On now to the custard creams……
Aren’t they great?! So glad you liked the Bourbons! :)
If I want to make this as one giant bourbon biscuit, do I need to adjust the timings or temp?
Hi Mel, I wouldn’t adjust the temperature, but yes, absolutely the time. I’m sure it will take longer to bake this as one big biscuit. Just keep an eye on it and pay attention to the smell. It’s not as difficult as checking a cake as your biscuit won’t fall. Dont’ open the oven door too much or it will affect the baking temperature, though. Good luck!
[…] Bourbon biscuits recipe: Homemade Bourbon Biscuit Recipe, Classic British Biscuits […]
Hello Christina.
I’m a die hard fan of chocolate biscuits and I found this bourbon biscuits soooooo easy to make and super yummy too.
Thanks for the recipe.
Just made these biscuits. Did half the quantity. I rolled my dough to ¹/6″ as I don’t have 1/8″ roller disc. I used the same cutters from Amazon. Somehow I managed to get 14 biscuits from the half quantity!
They’re a lovely biscuit. Will certainly be doing them again.
Thanks for the recipe.
That’s wonderful! Good job, Sue and don’t they taste lovely!? Could you click the 5 stars above the PRINT button, since this comment doesn’t help with google (they want stars!) Thanks so much!!
When the recipe says to turn the biscuits half way through baking do you mean rotate the tray or actually flipping the biscuits over?
Hi Kate, sorry, I mean turning the tray, not the biscuits! Enjoy!
[…] Another classic British biscuit: Bourbon Biscuits […]
Did you even look at the ingredients for the custard powder? It’s literally just cornstarch, salt, annatto (to give it a yellow/orange color), and “flavoring”. Why anyone would buy such a product, let alone use it as an ingredient in a recipe, boggles the mind. Replace the custard powder with cornstarch and add a little bit of vanilla extract.
This is simply ignorance on your part, and I do not mean that in an insulting manner. I simply mean it literally: you do not know about custard powder and its inherent history in the UK, but most of all, its unique flavor. If you don’t believe me, make the custard creams using Bird’s and using your cornstarch/vanilla extract and taste both. I rest my case.
And why the fake email address and no name?
I think original birds custard powder in the UK was invented by man who’s wife loved custard but was allergic to eggs..
YES! Alfred Bird in 1837!
While the user “x” has a point, I would like to point out two things
1.) Labels on Bird’s Custard powder tin/container indicate “Maize Starch” instead of Cornstarch. Hence the distinct flavour difference. Elsewhere, in US and, here in India, such “custard powders” seem to be manufactured from Cornstarch.
2.) Although we are familiar with the ingredients, the proportion is unknown. The ratio plays a key role – a pinch of salt more, the taste might become horrible.
PS:- (Putting my cards on table, my baking skills are near appalling. Hence, I prefer to do a test batch) If, I were to half the quantity, do I still add 1 egg?
I am from India. I love to have your British cookies cakes and breads. I have made bourbon at home following your recipe and it tastes delicious.
That makes me SO happy, Bijalpita!! Thank you! Would love a star rating (just above the PRINT button) when you make them, thank you!
[…] Featured Image Left Photo by Christina’s Cucina […]
I had never heard of Bourbon Biscuits and now I can’t wait to try them! Trying cookies from around the world is so much fun. These look delicious and the cookie cutters make such cute cookies. I need to get a set of the cutters and give these a try!
[…] because she knew I had been eyeing them on Amazon. I’ve already posted the recipe for Bourbon Biscuits using the […]
Love the look of these biscuits … great present of the cutters. Now I want them. :)
Just made these! I’m based in the UK and they were PERFECT! Found chilling the dough after rolling it made it easier to cut out the biscuits!
Awesome! Thanks so much for letting me know, Nila! Love to hear it! :)
I don’t suppose you have any tips for using the cutters? I followed the instructions on the box, but I found that the dough generally got stuck in the gaps in the letters which distorted the biscuit a little when freeing it…
Can’t wait to try the custard cream recipe!!
I haven’t had a problem with the cutters. Did you sprinkle a little flour in them? I would try that. The Custard Creams are my favorite!!
I found that chilling the dough helped when cutting the cookies. Dipping the cutter in flour then tapping it every few cookies kept them clean cut. I had a couple get stuck in the cutter but pushed them out with the stamp part and they were fine.
That’s helpful! Thank you, Nancy!
Can I ask how you cleaned your biscuit cutters, i used mine once and now it seems I have to throw them away as I can’t clean them
Oh don’t do that! I agree they are a bit of a pain as the dough gets stuck in the little spaces (especially custard creams). However, try to clean them right after using them by soaking in water and using a little brush to work out the dough. Be sure to let them dry all the way before putting them away, too. Good luck, Nicola!
Made these today. Lovely! Your recipe is so simple, and it came together really well. The dough was a breeze. Thank you!
Lovely to hear, thank you so much, Lisa! Happy that you like the recipe :)
[…] Bourbon Biscuits […]
I can’t wait to try this recipe. It looks good. Do you have a recipe for ginger crisp. If so’ please share. Thank you.
You’ll love them, Jackie! I don’t have one for Ginger Crisps, but would these fit the bill? From my friend Cynthia at What a Girl Eats.
Bought the cutters and made your recipe, following the instructions exactly. These are FANTASTIC! So easy to make, and so perfect. The reviewer who said the dough didn’t come together in the mixer just needed to be more patient. Still agog that the filling tastes just like the factory-made, only better and there’s more of it! Love the more sturdy texture of the biscuits, too. Looking forward to trying your custard creams. and hoping you plan recipes for the other cutters!
Oh that’s just wonderful, Annette! So happy you tried them and loved them. I think you’ll be even happier with the Custard Creams, to be honest! As for the other cutters, I’ve already done the Party Rings, but have yet to do the Jammy Dodgers. If you want to make those though, make the dough for my Snow Cookies and just put jam in the middle! :) Enjoy!
Thanks, Christina! Love your site! I’m an expat Scot (via England and California–even taught briefly at SDSU while finishing up my PhD) and I appreciate your cosmopolitan tastes. But if you have a foolproof tablet recipe, don’t hesitate to post it. That’s one thing I can seldom get right, which is probably a good thing . . . . :)
That’s so cool, Annette! Would you believe with my super sweet tooth, that I don’t actually like tablet? Even as a little girl in Scotland, I just never was smitten with it. However, my friend (who is also from Scotland) over at London Eats has such impeccable recipes, I’m sure his tablet is spot on! Good luck and let me know how you get on! :)
Can I substitute the egg with something?
Thanks,
Sharon
How many calories are in one of these?
Hi Quinn, I honestly don’t know, but if you follow me you’ll know that I’m not about counting calories or doing points. Eating healthy everyday allows for a Bourbon Biscuit with a cup of tea now and then. No harm done. Sorry I can’t answer your question. CC
I have just been reading the recipe and it says 290 calories at the bottom.
Thanks, Elizabeth. I’ve since updated the nutrition information, but it’s just a guide. It’s difficult to get a perfect number of calories.
Hi .. I grew up in a Canadian household ( with strong Scotish & English influences ) so proper tea and biscuits ( usually shortbread, digestives, a square of some kind ( usually coconut) however the Bourbon Biscuits were super popular ( a brand called Peak Freens they had an assorted mix that my grandma preferred ) however they changed the recipe so they are not what I remember can’t wait to try these out
I loved Peak Freans! That’s so sad that they changed the recipe! I’m sure you’ll love these, Aliza! Let me know how it goes!
they just came out of the oven and couldn’t wait for them to cool ( made 1 spare lol) and they tasted just like when I was a kid yummy ( my dough had to be kneaded by hand it just wouldn’t come together with my mixer)
Haha! Glad you liked them. Wonder why the mixer didn’t work. Did you weigh the ingredients? That makes a big difference!
I will try that next time
Peek Freans I believe it was spelt. They were lovely biscuits, we always had a tin at Christmas. These sound delicious though.
[…] British Bourbon Biscuits […]
[…] Bourbon Biscuits Recipe […]
They look delish. An idea of my perfect day would be cool fall weather, coffee, a good book, and a side of tasty treats to go with everything. These look like they’d be the perfect accompaniment.
Absolutely! Me too, except switch out the coffee for tea! ;)
Can’t wait to try this, sounds delicious. Should I use salted or unsalted butter in this recipe? I’m new to baking so unsure which to use
Hi there, good question! Truly, you should always use unsalted butter in baking, but since I’m trying to encourage anyone and everyone to bake, I try to make it as easy as possible. I don’t want someone deciding not to make this recipe because they don’t have unsalted butter, so I’m assuming most people will use salted. You can use either one, but if you use unsalted, please add a good pinch of salt. :) Enjoy!
[…] it up for a lovely hostess gift or present. Things like homemade vanilla, a liqueur, candy or even cookies are usually gifts everyone will enjoy and won’t be cast aside or […]
[…] enjoy with a biscuit or two, and delight in the fact that you know how to make a proper cup of […]
I suppose most people think it would be too much to have these with your cocoa in the morning… I am not one of those people. I am however, considering getting the bourbon stamp! Yes, I do need one more kitchen gadget.
And that’s why we see eye to eye on most things, David! Haha! Good for you on both points! :)
Hi Christina – looks a lovely recipe. I have been looking for a bourbon cookie cutter… bit like the one in your photos. I checked out tour amazon shop but did not see one. Do you know where I can get one from? Best_ Michael
Hi Michael, it appears they are no longer available on Amazon at the moment. I’m not sure where you live, but the company still makes them. CLICK HERE.
Gosh, that takes me back to Scotland as a youngster. I’d completely forgotten about Bourbon biscuits! Yours look better than the real thing – and adore these cutters!
Aren’t they unbelievably good? I can’t wait to try the party rings and jammy dodger cutters next! ;)
Love the cookie cutters! They make these cookies look so perfect!
They absolutely do, Diana! They work perfectly! I love them!
I adore bourbon biscuits but I have never thought of making them at home. Thanks for the recipe!! Can’t wait to try it :-)
Ooh yes, you’ll love them!
Ok fair enough, this makes you an official biscuit black belt, they look fantastic! Love that stamp, superb!
Haha! I have to say, I like the sound of being a “biscuit black belt”! Too funny! Thank you, Brian!
I have to say, I have never tried a Bourbon biscuit! That sound similar to chocolatey Shortbread. Those cutters are pretty cool. They make them look very professional! I have a set of cookie cutters that you can pull out the letters and personalize.
Those look delicious, and so festive! I’m sure they taste amazing! Perfect for the holidays :)
Yes they are, Liz! I forgot to mention that they stay fresh for a long time! Truly perfect for the holidays!
These look so delicious and will be a unique treat when the American Christmas cookie swaps come along! I’ll make them with vegan butter so they fit my dairy free diet.
Oh yes, absolutely on both counts! Enjoy, Amy!
Holy Cannoli I cannot wait to make these!
Haha! I like these better than cannoli, truth be told! Enjoy, Julie! :)
I have everyone of these ingredients in my kitchen. So I guess I should walk away from the computer and get baking!
I should have brought you a couple to try the other night!
Christina, these look positively divine and so great for gift giving coming up to Christmas. I look forward to making these for ‘trial’ purposes first – you know, for personal quality control testing!
As with all of your recipes, they’ve always been a hit with my family. I’ve lost count how many times I’ve made your perfect donut recipe. Many family members and my kids friends actually expect them whenever they visit. Fancy that! I’m now known as the donut mum!!!!
Hi Anastasia!
I LOVE that you’re the Doughnut Mum! I had to capitalize your “title”! :) I bet that comes in handy for leverage when you want something from a doughnut lover, right?
I’m glad you’re going to do a test batch of Bourbons first, as you never know what could happen and you wouldn’t want to give THOSE away, right? ;) Haha! Yes! They are actually perfect for gifts as they stay fresh for well over a week. The Custard Creams are great for that, too! Happy baking!
Christina