These homemade Bourbon biscuits | Bourbon cream biscuits are delicious and so easy to make. So much better than store-bought ones!
Hi guys! Hope everyone is doing great! First off let me start with some exciting news happening on my home front! My daughter Katelyn was born on the 24th of February, and hence I’ve been away from blogging for a while.
Y’all know the drill of having a newborn around if you’ve been there, done that 😀 This post and the ones that will follow in the coming weeks are all scheduled, as I was sure I wouldn’t have much time at hand to blog.
And I also know taking a break only makes it harder to return. Experienced this in June last year and it took me 2 months to get back to blogging again. So this time I did a little homework to avoid that scenario 🙂 I will surely catch up on all your posts sooner!
Bourbon biscuits are intense chocolate biscuits sandwiched between rich chocolate buttercream filling. The name can be pretty misleading as you may think they contain bourbon whiskey, but here is the reason why it is actually called so;
The biscuit was introduced in 1910 (originally under the name “Creola”) by the biscuit company Peek Freans, of Bermondsey, London, the originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea. (Source- Wiki )
Bourbon chocolate biscuit | bourbon cream cookies made its appearance in India in the year 1955 by Britannia company. This has been one of my favorite biscuits to snack on right since my childhood. Of course, which kid can resist sparkling sugar dusted, dark chocolate biscuit, sandwiched with a smooth chocolate buttercream filling ?? None that I know of! For that matter, give me a bourbon biscuit packet and I’ll happily finish it all off!
- BOURBON BISCUITS INGREDIENTS
- STEP BY STEP INSTRUCTIONS TO MAKE BOURBON BISCUITS
- HOW TO MAKE BOURBON BISCUITS | BOURBON CREAM BISCUITS?
- Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
BOURBON BISCUITS INGREDIENTS
For these homemade bourbon biscuits , you need-
- Flour
- Cocoa powder
- Castor or brown sugar
- Butter
- Baking soda
- Golden syrup. See substitutes in the recipe card.
- Milk or water, to bring the biscuit dough together
- Butter, powdered sugar, and cocoa powder for the chocolate buttercream filling
These are really simple to make, require no fancy equipment and they turned out even better than the readymade ones if I may say so! I almost ate half of the buttercream filling just like that, so good and addictive !! My son can be picky when it comes to biscuits, but these have his stamp of approval too. So there you go, these are 100% toddler approved. Well not the healthiest, but what is life without a bit of a treat once in a while?
Go ahead and make some bourbon biscuits with your little ones 🙂 These are the best bourbon biscuits and I’m sure you will agree on that!
STEP BY STEP INSTRUCTIONS TO MAKE BOURBON BISCUITS
1.Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
2.Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand like texture.
3.Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
4.Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
5.Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
6.Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down) Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
7.To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid – the icing should be thick).
8.Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
HOW TO MAKE BOURBON BISCUITS | BOURBON CREAM BISCUITS?
Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the biscuit dough
- 1 cup unbleached all-purpose flour, spooned and leveled
- 4 tbsp unsalted butter, softened
- 4 tbsp caster/superfine sugar, I used light brown sugar
- 1 tbsp golden syrup, I used agave nectar, you may use honey instead
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 2 to 3 tbsp milk, or water for a dairy-free alternative
- pinch of salt
For the buttercream filling
- 3 tbsp butter
- 1 tbsp cocoa powder
- 1/2 cup confectioner’s sugar/icing sugar
Instructions
- Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
- Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand-like texture.
- Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
- Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
- Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
- Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down. Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
- To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid - the icing should be thick).
- Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for stopping by!
Regards,
Freda
Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the biscuit dough
- 1 cup unbleached all-purpose flour, spooned and leveled
- 4 tbsp unsalted butter, softened
- 4 tbsp caster/superfine sugar, I used light brown sugar
- 1 tbsp golden syrup, I used agave nectar, you may use honey instead
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 2 to 3 tbsp milk, or water for a dairy-free alternative
- pinch of salt
For the buttercream filling
- 3 tbsp butter
- 1 tbsp cocoa powder
- 1/2 cup confectioner’s sugar/icing sugar
Instructions
- Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
- Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand-like texture.
- Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
- Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
- Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
- Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down. Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
- To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid - the icing should be thick).
- Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
Notes
Moist eggless chocolate cupcake recipe with step-by-step pictures. These eggless chocolate cupcakes made without any butter, eggs, or milk are so light, moist, and delicious topped with some chocolate buttercream frosting. This is the only recipe you will ever need to make the best eggless chocolate cupcakes!
My Blog turns 2 today !!. I’m actually quite surprised and thrilled about my blogging journey thus far. It just started off as a hobby, simply because I love to cook, also after moving here to the States, sitting at home really drove me crazy! I needed to do something with all the spare time I had.
And along my blogging journey, I met many of you wonderful bloggers from the WordPress community. Thanks again for all the appreciation, love and support. Also a big Thank you to all you amazing readers, each one of you, who have tried my recipes and taken the time to share your lovely feedback with me. It means a lot, as it encourages and motivates me to share more.
Last year I celebrated my first blogiversary with this yummy mango falooda , so in keeping with that trend, I’m doing something sweet this year too. After all, every anniversary needs to be celebrated with something special. Next year, perhaps, I shall think of something savory 😀
However, this year, to celebrate the occasion I have prepared these eggless chocolate cupcakes which is an adaption of the crazy or wacky chocolate cake . I’m sure ya’ll have heard about the crazy chocolate cake, made entirely without eggs, butter or dairy. These eggless chocolate cupcakes are just as good for a 2 to 3 bite-sized treat 🙂
I happened to stumble upon this cake in my Facebook news feed. You guys know these 1-minute recipe videos can be addictive, makes you want to try all that yumminess!. And so I had yet another recipe sitting in my bookmarks to be tried for a very long time.
When I first tried this eggless chocolate cake, the outcome really amazed me! I had a slice of a really moist and light chocolate cake ever. And to think of it, it was made without eggs, butter, and milk! No more experiments with eggless chocolate cake recipes after trying this one, as this recipe yields the best chocolate cake in my opinion.
I’ve followed the recipe as is, the only ingredient that I have added is some instant coffee powder. Coffee enhances the taste of chocolate to make it even more chocolatey!
What makes this eggless chocolate cupcake recipe special, is that you don’t need any mixing bowls. Just mix in your baking pan and bake, now again, how cool is that? Oh yes, I’ve tried & it works. You can have a look at the pictorial in the directions below for baking in the pan directly.
The only issue with it is the un-molding part. A portion of the cake will stick to the bottom of the pan. If you are serving it directly from the pan, it’s not a problem at all. However, if you want to divide the cake in half and frost it, you will simply have to mix the contents in one bowl and bake in your greased cake pan (8-inch round or square cake pan). Super simple solution! You still have the world’s best and moist chocolate cake ever! All I can say is try it to believe it 🙂
This is definitely my go-to chocolate cake recipe. I frosted these eggless chocolate cupcakes with my homemade chocolate buttercream frosting . These frosted cupcakes were insanely and downright delicious! So good!!! You really ought to try!
Here’s a little history about this cake – Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs. This was due to the fact that the ingredients were either expensive or hard to obtain in those times. Similar cakes are known as War cake , as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as Boiled Raisin Cake , Milkless, Eggless, Butterless Cake , or Poor Man’s Cake. {Source- Wiki }
It is very interesting to know that back then people came up with this cake using the simple science of using vinegar and baking soda to give this cake it’s fluff and lightness!!
- ENJOYED THESE EGGLESS CHOCOLATE CUPCAKES? THEN YOU SHOULD DEFINITELY TRY THESE TRIED AND TESTED EGGLESS CUPCAKE RECIPES TOO
- Chocolate buttercream frosting- (Recipe here)
- STEP BY STEP INSTRUCTIONS TO MAKE THE BEST EGGLESS CHOCOLATE CUPCAKE RECIPE | EGGLESS CHOCOLATE CUPCAKES
- HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?
- Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
ENJOYED THESE EGGLESS CHOCOLATE CUPCAKES? THEN YOU SHOULD DEFINITELY TRY THESE TRIED AND TESTED EGGLESS CUPCAKE RECIPES TOO
- Eggless Orange Cupcakes
- Mango Semolina Cupcakes
Chocolate buttercream frosting- (Recipehere)
STEP BY STEP INSTRUCTIONS TO MAKE THE BEST EGGLESS CHOCOLATE CUPCAKE RECIPE | EGGLESS CHOCOLATE CUPCAKES
4.Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.
NOTE
For eggless chocolate cupcakes without vinegar : Swap the same quantity of vinegar with lemon juice.
HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES?
Eggless Chocolate Cupcakes | Crazy Chocolate Cupcakes
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour (maida), spooned and leveled
- 3 tbsp unsweetened cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp instant coffee powder, optional
- 1/2 tsp salt
- 1 tsp white vinegar, refer notes
- 1 tsp pure vanilla extract
- 5 tbsp vegetable oil
- 1 cup water, room temperature
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sift the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8" square or round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.
- Make 3 depressions in the dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
- Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.
- .Fill the liners to 2/3rd. Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes for the cake, and 15 minutes for the cupcakes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling}.
Notes
- For eggless chocolate cupcakes without vinegar : Swap the same quantity of vinegar with lemon juice.
Did you enjoy these moist eggless chocolate cupcakes? I would love to hear from you if you give them a go! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
