Bourbon Biscuits

  • Total Time

    1h 15m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 5 Reviews

    4 star rating

These classic biscuits are simple to make and delicious to munch on or dunk in a hot drink. So go a little retro and bake these today! Keep the biscuits stored in an air tight container and consume within 2 days.


  1. In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.

    • 225g Allinson Plain White Flour
    • 125g Butter (unsalted) (chilled )
    • 75g Cocoa Powder
    • 125g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Golden Syrup
    • 1 tsp Bicarbonate of soda
  2. Gradually add the milk until the mixture forms a dough.

    • 3 tbsp Milk
  3. Wrap the dough in cling film and chill in the fridge for 10 minutes.

  4. Unwrap and roll out the dough out to a thickness of 1cm

  5. Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.

  6. Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.

  7. Preheat the oven to 180°C (160° fan gas mark 4).

  8. Bake the biscuits for 20-25 minutes then leave to cool.

  9. To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.

    • 3 tbsp Custard Powder
    • 100g Silver Spoon Icing Sugar
    • 25g Cocoa Powder
    • 75g Butter (unsalted) (softened )
    • 2 tsp Milk
  10. Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.

Let's Bake

The easiest way to follow a recipe

  • Vegetarian


  1. 5 star rating

    The best biscuit recipe I use. They are very rich and chocolatey and the cream filling is made extra smooth and creamy by the custard powder (although I omitted this from the recipe for the fist 5 or 6 batches). I also use a mini round cutter to make bite size biscuits. This works well as the biscuits are soo rich. I get approx 30 filled biscuits using a small cutter. These look great and go down really well with a cuppa.

  2. 1 star rating

    Not went well

  3. 5 star rating

    Fantastic - you will never buy a packet again as they will never live up to this recipe. So rick and delicious. Custard powder nice (adds a creamy texture to the butter cream) but not essential. I also do these using the smallest round cookie cutter as they are soo rich and then they seem to go further.

  4. 5 star rating

    Fantastic recipe. Made for the children who have said they no longer want shop bought bourbon biscuits ever again!

  5. 5 star rating

    I was looking for a bourbon recipe that also shows you how to make the cream for a while. This recipe made about 25 bourbons that taste just like the ones you buy from a shop! I rolled the dough out much thinner and cut smaller rectangles so that they were the same size as a regular bourbon, but apart from that I followed the recipe exactly.

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