Want a proper Bourbon biscuits recipe? I’ve got the best one 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, Bourbon creams 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 good quality 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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would prefer recipes to be in metric as well since we are moving forward ……………
thanks
Hi Lynn, I have hundreds recipes and have been updating them as I have time. I’m wondering if your scale has oz also, that is how all of mine are.
Oh ja, bitte bitte auch das Rezept in Gramm Angaben teilen, das wäre großartig!
Viele Grüße,
Jesse-Gabriel
Oh yes, please share the recipe in grams as well, that would be great!
Many greetings,
Jesse Gabriel
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!
Hi Christina, made this recipe and absolutely loved it. Thank you so much. I had a quick question..how would I adapt the below recipe for the chocolate filling yo make a vanilla filling instead? Thank you!!
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
Hi Anna, glad you like them, you can use the filling recipe from my custard creams.
[…] 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.
So, what is the difference between Hershey’s cocoa powder and other cocoa powder that makes it so “terrible”? Is there a brand that you recommend which is available stateside?
Good question. Given their reputation with “chocolate” (it doesn’t contain enough cocoa butter in Europe/UK to be considered actual chocolate!) I doubt their cocoa is any better. Also, read this. Hershey’s is a pale color, whereas others are very dark. If you already have some Hershey’s in your cupboard, I would compare it when you buy another higher quality cocoa and you’ll see and taste the difference. Make a cup of hot cocoa with each, using the same amount of milk, cocoa and sugar and taste. It will probably shock you.
I believe the difference comes down to the type of cocoa they use. I am guessing that Hershey’s uses the bottom of the barrel, quality-wise. I love Perugina, but in the US I buy (and also love) Barry on Amazon. Here is my affiliate link: cacao Barry cocoa powder. Incidentally, this cocoa powder is less expensive than Hershey’s. If it’s too much cocoa for you, I would see if a couple of friends want to try it along with you, I’m sure they’ll be delighted with the difference as well! :) Let me know if you give it a try. It will truly make every thing you make with it soooo much better, more chocolatey, rich and delicious!
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!
Hi there! I was curious how that turned out for you.
I also would suggest for future readers that if you’re planning on making a giant biscuit then I’d cover the outer half with foil for some of the time and then take it off for the rest of the time. This is so that the edges will be less likely to burn.
I’ve not yet made it, but that’s been my experience in the past with large biscuits.
[…] 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.