Homemade Bourbon Cream Biscuits
I LOVE Bourbon creams. Hobnobs are like, super biscuit, but Bourbon Creams are something else. Me and Jo used to buy a pack and sit in my bed reading Harry Potter. They bring back lots of lovely memories. So, obviously, I had to try to make Homemade Bourbon Cream Biscuits!
I’m not sure why I haven’t before, to be honest. Perhaps because you can buy a pack for 40p. But, I was bored, wanted to try something different and had everything I thought I’d need to make Homemade Bourbon Cream Biscuits in my cupboards.
I did make two batches. The first was heart shaped and huge. The mix was good, but a little too crumbly, so I adapted it a little to try again with a traditional finger shape. They were amazing. I absolutely love them. We’re making another batch in the morning because The Boy wants to help me!
For the Biscuit
- 125g Plain flour
- 2tsp Baking powder
- 2tbsp Cocoa
- 70g Butter
- 55g Caster Sugar
- 1tbsp Maple Syrup
- Pinch of salt
For the Filling
- 30g Butter
- 70g Icing sugar
- ½ cap Vanilla essence
- 2tbsp Cocoa
- Splash of milk
I use maple syrup, but golden syrup would work just as well. Maybe even better.
To start, preheat the oven to 180 degrees and lightly grease a large baking tray.
Add all of the ingredients for the biscuit to a large mixing bowl and mix until it forms a dough. That’s it really.
Except that it won’t form a dough. Exactly. Sort of. After a while. It’s a very dry mixture, and you will be tempted to add more butter or an egg. Don’t. Just keep mixing.
Eventually, the dough will start to resemble wet sand. This is when you stop mixing and start using your hands. Mold it into a dough. Bits will fall off; it will be very crumbly. That’s fine.
Roll the dough out to around 3-4mm. As you are rolling, bits may crumble off, patch it up and carry on!
If you’ve got something bourbon shaped, use it to cut them. Alternatively, use a sharp knife. You could even use a ruler to make sure they are all even. I used a piece of card from a superglue packet. Mine were not uniform, Mary Berry and New Mary Berry would have a fit! Cut an even number; I think I got 30 out of mine.
Place on a baking tray, prick with a fork, so your Homemade Bourbon Cream Biscuits look like the real thing and bake in the oven for 12-15 minutes.
Once cooked, cool on a wire rack and make your buttercream.
This one is that easy. Add the sugar, butter vanilla and cocoa to a bowl and mix. Add a tiny bit of milk if it needs it. But, a little bit makes a huge difference, so tiny tiny bits.
Once the biscuits are cool, spread with cream and make a sandwich. You can eat them straight away. I did!
I think now I’ve conquered Homemade Bourbon Cream Biscuits it might be time to have a go at custard creams.
Bourbon Biscuits are my all time favourites. These are easy to make, and perfect dipped in tea!
- • 125g Plain flour
- • 2tsp Baking powder
- • 2tbsp Cocoa
- • 70g Butter
- • 55g Caster Sugar
- • 1tbsp Maple Syrup
- • Pinch of salt
- • 30g Butter
- • 70g Icing sugar
- • ½ cap Vanilla essence
- • 2tbsp Cocoa
- • Splash of milk
Preheat the oven to 180 degrees and lightly grease a large baking tray
Add all the ingredients to a large mixing bowl and stir together with a wooden spoon
Once the mixture resembles wet sand, use your hand to push it into a ball
Roll out to around 3mm thick
Cut into fingers
Place on the baking tray and use a fork to prick
Bake for 12-15 minutes
Then leave to cool on a wire rack
Mix the ingredients in a bowl and add a splash of milk if needed
Spread half the biscuits with buttercream and place another on top, like a sandwich
Prep time includes cooling