Homemade Bourbon Biscuits
Delicious homemade bourbon biscuits with a chocolate buttercream filling... a classic biscuit, that you can make yourself at home!
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Servings: 20 biscuits
Ingredients
Biscuit dough
- 200 g unsalted butter (room temp)
- 100 g caster sugar
- 1 tsp vanilla extract
- 285 g plain flour (plus extra for dusting)
- 75 g cocoa powder
- 2-4 tbsp milk
Filling
- 150 g unsalted butter (room temp)
- 275 g icing sugar
- 25 g cocoa powder
- 1 tsp vanilla extract
- 2-4 tbsp milk
Instructions
- Add the unsalted butter and sugar to a bowl and mix
- Add the vanilla, flour and cocoa powder and start to beat together, adding the milk slowly so that the dough combines
- Wrap the dough and chill for 30 minutes
- Preheat the oven to 180ºc/160ºfan and line 2-3 large trays with paper
- Lightly flour the work surface
- Roll the dough out into a large rectangle, until the dough is about 1/2cm thick.
- Cut the dough into biscuits
- Carefully place each biscuit onto the lined trays, spaced apart slightly.
- Bake the cookies in the oven for 10-11 minutes
- Remove from the oven and leave to cool.
Filling
- Add the butter to a large bowl, and beat
- Add the icing sugar and cocoa powder and beat again.
- Add the vanilla, and 1 tbsp of whole milk at a time until you reach a smooth and pipeable consistency.
- On half of the biscuits, pipe a small amount of buttercream
Notes
- These are the biscuit cutters I use
- These will last for 3-4+ days
- These can freeze filled or unfilled for 3+ months
- For the custard cream recipe, check out my book Jane's Patisserie Everyday
- You can use less filling if you want, or make less. Any leftover can freeze for 3+ months