Home made Bourbon Biscuits! – Jane’s Patisserie

Scrumptious home made bourbon biscuits with a chocolate buttercream filling… a traditional biscuit, that you could make your self at residence! 

Sure, that’s proper…. HOMEMADE BOURBON BISCUITS. I do know, you might be welcome, you’ll be able to all cease asking for this recipe now as I’ve answered your chocolatey biscuit prayers. 

Basic biscuits

So I’m a sucker for having a biscuit with my cup of tea, and even about 10 biscuits with a cup of tea. Are you a dunker?! I definitely am. I need far too many biscuits on the day by day, and I’m not going to lie, the traditional biscuits are my favorite. 

I wrote my home made Jammie dodger recipe so way back, nevertheless it’s 100% nonetheless one among my favorite recipes on my weblog as a result of it’s simply THAT good. Nevertheless, I knew I wanted to do extra traditional bakes as a result of to be sincere they only can’t be crushed. 

I’ve completed a number of different traditional biscuits akin to my home made celebration rings and custard lotions (learn beneath) in my third e-book, however I knew I wanted a home made chocolatey theme biscuit for my weblog… so right here you go. 

Custard lotions

Soooo… after I launched my third e-book, Jane’s Patisserie On a regular basis, I by no means thought the preferred recipe BY FAR would have been the custard cream recipe. I imply, I completely adore this recipe, nevertheless it wasn’t what I had eyeballed for primary. Both method, it was good. 

This hilariously additionally led to the biscuit cutters being offered out EVERYWHERE and truthfully, I couldn’t sustain with the questions of the place to get them. I purposely hadn’t used them within the e-book to make the recipe a bit extra accessible, however you all needed the biscuit sample.  This additionally led to the query of, the place is the bourbon biscuit recipe?!

But in addition, if you would like the unique and finest each custard cream recipe, make certain to take a look at my third e-book Jane’s Patisserie On a regular basis. 

The biscuit dough

In the case of the biscuit dough for a biscuit like this, it’s fairly shortbread like. I needed to maintain the biscuit to a barely buttery however ‘quick’ and crumbly biscuit, as that’s how I believe they need to be. 

• Butter – for one of the best biscuit, and to stop any spreading, I do assume it’s finest to make use of block butter in these biscuits
• Sugar –  I used caster sugar because it’s classically what you’d use in shortbread, and it’s simple to purchase
• Flour – plain flour is tremendous essential to make use of so that you’ve the proper texture to your bake
• Cocoa – I used 100% cocoa powder as I like how chocolate they’re however any work. Scorching chocolate powder must be prevented 
• Vanilla – a bit sweetness is what I would like
• Milk – I used full-fat milk to assist bind the dough, however you should utilize a dairy free different should you don’t drink milk 

The filling

For the filling, I needed to make use of a straightforward buttercream as the within of a bourbon biscuit from the store is a barely candy ever so barely chocolate flavour kind of ‘creme’ and a buttercream appeared to switch this fairly nicely for being home made. 

I’ll say, I like a wholesome quantity of filling in my biscuits, so please don’t be alarmed. You can also make much less, freeze any leftovers, or use simply as a lot as I do! 

• Butter – Once more, I are likely to advocate block butter for any kind of frosting because it’s simply one of the best. 
• Sugar – icing sugar for this, similar to any American buttercream frosting 
• Cocoa – identical as above, I take advantage of 100% cocoa powder to make it tremendous chocolatey, however any work.
• Vanilla – elective, however scrumptious 
• Milk – identical as above as nicely. Nevertheless, if you would like them to final higher, you should utilize boiling water rather than the milk. Peak summer season you could not want any as frostings are typically softer naturally. 

The biscuit cutter

THE CULT BISCUIT CUTTERS are discovered right here… However significantly, these are those I used. Prime tip, they’re the proper dimension and while different biscuit cutters can be found, they might be barely otherwise sized so lead to a unique amount of biscuits. 

Nevertheless, should you don’t need to use the biscuit cutters, you should utilize an oblong cutter as an alternative. I take advantage of a medium sized rectangle cutter, about 5cmx2.5cm in dimension. They are going to be comparable and to the job simply as nicely should you don’t need to spend as a lot on a cutter. 

Suggestions & Tips 

Biscuit dough

• 200 g unsalted butter (room temp)
• 100 g caster sugar
• 1 tsp vanilla extract
• 285 g plain flour (plus additional 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

• Add the unsalted butter and sugar to a bowl and blend

• Add the vanilla, flour and cocoa powder and begin to beat collectively, including the milk slowly in order that the dough combines 

• Wrap the dough and chill for half-hour 

• Preheat the oven to 180ºc/160ºfan and line 2-3 massive trays with paper

• Frivolously flour the work floor

• Roll the dough out into a big rectangle, till the dough is about 1/2cm thick. 

• Minimize the dough into biscuits 

• Rigorously place every biscuit onto the lined trays, spaced aside barely. 

• Bake the cookies within the oven for 10-11 minutes 

• Take away from the oven and depart to chill. 

Filling

• Add the butter to a big bowl, and beat 

• Add the icing sugar and cocoa powder and beat once more. 

• Add the vanilla, and 1 tbsp of entire milk at a time till you attain a easy and pipeable consistency. 

• On half of the biscuits, pipe a small quantity of buttercream

ENJOY!

Discover my different recipes on my Recipes Web page!

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J x

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