About the bake
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.
Method
Step 1:
In a food processor blend together the flour, butter, cocoa powder, sugar, golden syrup, bicarbonate of soda.
Step 2:
Gradually add the milk until the mixture forms a dough.
Step 3:
Wrap the dough in cling film and chill in the fridge for 10 minutes.
Step 4:
Unwrap and roll out the dough out to a thickness of 1cm
Step 5:
Cut out rectangles approximately 3x8cm and using a skewer make the traditional indents on the top of every other biscuit.
Step 6:
Place on a baking sheet lined with baking paper and chill the biscuits in the fridge for 30 minutes.
Step 7:
Preheat the oven to 180°C (160° fan gas mark 4).
Step 8:
Bake the biscuits for 20-25 minutes then leave to cool.
Step 9:
To make the filling, blend together the icing sugar, butter, custard powder and cocoa powder.
Step 10:
Once the biscuits are fully cooled, pipe the filling and sandwich the biscuits together.
Ingredients
For the Biscuits
- 225g Allinson's 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
- 3 tbsp Milk
- 225g Allinson's plain white flour
For the Filling
- 3 tbsp Custard powder
- 100g Silver Spoon Icing Sugar
- 25g Cocoa powder
- 75g Butter (unsalted) (softened)
- 2 tsp Milk
Recipe Reviews
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.
Not went well
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.
Fantastic recipe. Made for the children who have said they no longer want shop bought bourbon biscuits ever again!
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.
Ingredients
For the Biscuits
- 225g Allinson's 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
- 3 tbsp Milk
- 225g Allinson's plain white flour
For the Filling
- 3 tbsp Custard powder
- 100g Silver Spoon Icing Sugar
- 25g Cocoa powder
- 75g Butter (unsalted) (softened)
- 2 tsp Milk