Homemade classic British bourbon biscuits, but with a wee dram of whisky added for a touch of sophistication & added depth of flavour. Perfect snack or party fare.
Back in August last year I posted a review of some classic British biscuit cutters and promised you the recipe for the bourbon biscuits I made using them. Well never let it be said that I don’t fulfil my promises – if somewhat dreckly. If you don’t know what dreckly means, you clearly haven’t been to Cornwall. They may be a bit late, but here follows the afore mentioned recipe.
Bourbons are one of my favourite shop bought biscuits, they are chocolate flavoured, have a filling, are cheap and definitely tasty. They’ve also been around since 1910 and although my mother never bought them when I was young, I used to snaffle the odd one here and there when visiting friends and family; I thought them the hight of sophistication. Of course, I don’t buy them very often now either, as I doubt there’s a single nutritious ingredient included. Introduced by Peak Frean over a century ago and for some reason named after the French royal house of Bourbon, they are the fifth most popular biscuit in the UK.
The biscuit recipe I adapted, was from one of my favourite books, Homemade Memories by Kate Doran, baking blogger at The Little Loaf. She deftly uses bourbon in the buttercream filling and calls them Real Bourbon Biscuits. I didn’t have any bourbon, so I used a wee dram of whisky instead. I also used a drop in the actual biscuit dough. This gave the rich chocolatey bourbon biscuits an added depth of flavour that lifts them up a level, virtually eye-to-eye with Ben Nevis in fact.
Other Classic British Biscuit Recipes You Might Like
- Custard creams via It’s Not Easy Being Greedy
- Custard creams (gluten free) via Tin and Thyme
- Fig rolls via Tin and Thyme
- Garibaldi biscuits via Tin and Thyme
- Gingernuts with custard cream filling via United Cakedom
- Jam sandwich biscuits via Thinly Spread
- Jammie dodgeresque biscuits via Tinned Tomatoes
- Jammy dodgers, custard creams and party rings via Supergolden Bakes
- Not so jammy dodgers via Tin and Thyme
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Bourbon Biscuits. PIN IT.
Bourbon Biscuits – The Recipe
- 100 g unsalted butter
- 100 g dark muscovado sugar
- 2 tbsp golden syrup
- 110 g wholemeal flour
- 110 g plain white flour
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 1 tbsp whisky
- 1-2 tbsp water
- 100 g unsalted butter
- 175 g golden icing sugar
- 2 tbsp cocoa powder
- 1 tbsp whisky
- 1/2 tsp vanilla extract
- Cream the butter and sugar together until light and fluffy, then beat in the golden syrup.
- Sift in the dry ingredients and stir until everything is combined.
- Stir in the whisky then add the water a little at a time until you have the right consistency for a rollable dough.
- Roll out the dough to about 3mm in thickness. Then either stamp out the dough using a Bourbon biscuit cutter or cut into rectangles of about 6 x 3 cm. If you don't have a cutter, use a tooth pick to create 5 holes down each side of the rectangles.
- Transfer to lined baking trays and bake at 180℃ (350℉, Gas 4) for about ten minutes or until the biscuits look done.
- Leave to cool for a couple of minutes, then transfer to a wire rack to cool completely.
- Cream the butter a little then add the icing sugar and cocoa bit by bit, beating as you go util you have a light whipped consistency.
- Beat in the whisky and vanilla extract.
- Spread the filling on half of the biscuits and press the other half on top.
I’m sending these homemade bourbon biscuits off to Cakeyboi and The Baking Explorer for Treat Petite where the theme this month is favourite sweets, chocolates and biscuits.
They also go to Bake of the Week with Casa Costella and Maison Cupcake.