Its a Bourbon biscuit bonanza

Time to try my hand at my all time favourite biscuits, bourbons.  If you have read my previous blog, Time consuming custard creams, you will know I had a little trouble with the custard cream stamp. The bourbon dough was a lot nicer to work with and the stamp was less detailed so overall I think bourbon were a little easier.

I used a recipe from Bakingmad but tweaked it a little as I didn’t have the exact ingredients. I didn’t have golden caster sugar so I used caster sugar and light buy accutane uk brown sugar (which when you mix together is technically golden ….) I also thought the mixture was quite dry so I have added a little more milk to my recipe.

Learning from my previous mistakes, I chilled the dough this time which made it a lot easier to handle. I popped it in the fridge for about 15 minutes before rolling and this meant the mixture was a lot nicer to roll and the stamp worked a lot better. As I said before, the bourbon stamp has a lot less detail than the custard cream so I think that helped as well. When cutting out the biscuits, I lined the stamps up and this meant I could cut out multiple biscuits at once. Its quite a fiddly bake but the results are great – I got very excited about how ‘real’ they looked.


Recipe

225g plain white flour
125g unsalted butter
75g cocoa powder
60g caster sugar
60g light brown sugar
2tbsp golden syrup
1tsp bicarbonate of soda
6tbsp milk

For the filling

3tbsp custard powder
100g icing sugar
25g cocoa powder
75g softened unsalted butter
Splash of milk


Preheat the oven to 180 degrees C. Line a baking tray with grease proof paper.

In a food processor mix together the flour, butter, cocoa, sugars, syrup and bicarbonate of soda. Gradually add the milk until the mixture forms a dough. If it doesn’t come together completely in the food processor, empty onto a lightly floured work surface and bring together by hand.  Cover with cling film and chill for 10 – 15 minutes. Remove from fridge and roll the dough on a lightly floured work surface to approx 4mm thick. Stamp out the biscuits and place on a baking tray. Cook in the oven for 10 – 15 minutes. The biscuits are very thin so keep an eye on them, they can burn very quickly. Cool on a wire rack.

To make the filling beat together the custard powder, icing sugar, cocoa powder and butter until smooth. You may need a splash of milk to make the filling a spreadable consistency.

Once the biscuits are fully cooled, use a pallet knife to add a little of the filling to one of the biscuits and sandwich together with another.

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Has anyone else tried to make there own, do you have a slightly different recipe that is a bit more … bourboney? If so could you let me know, I would love to try it.


5 Comment

  1. Your bourbons look brilliant, Chonnie! Well worth the two hours of effort 🙂 interesting that they taste more chocolatey than bourbony though, I imagine baking homemade Oreos poses a similar challenge! Great post 🙂

    1. Hi Lauren, thanks so much. The 2 hours was eased by the GBBO 🙂 Yes I bet they are fiddly too, have you tried them?

      1. Not yet, I’m still trying to work out how to capture the distinct Oreo flavour in what is essentially a chocolate and vanilla cookie sandwich 🙂

  2. Hi Chonnie, Both your custard creams and bourbons looks lovely – I think I may have to invest in a couple of stamps! 🙂

    1. Thank you so much. They are rather fiddley and did take a while to master but definitely worth buying and trying. Would love to see your results! X

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