These Homemade Chocolate Bourbon Biscuits are about a million miles away from a chocolate bourbon from a packet! You won’t regret spending an hour or two making these.
I’d been longing to make homemade chocolate bourbon biscuits for a really long time and when I finally did, they were SO worth it! I’m a fan of shop bought bourbons in a pinch, and they are an astronomically better version of those. But then, isn’t everything homemade?
I can’t even describe how good these taste, but I’ll try – the flavour is intensely, meltingly chocolatey with more in common with a chocolate brownie in biscuit form that something from a packet! They’re delicious, crumbly and tender, and incredibly moreish (as in, very addictive!).
The biscuits are sandwiched together with a yummy chocolate buttercream, and where the biscuit meets the filling (and over a day or two) the two start to meld together into a delicious cakey interior. Amazing.
The biscuit dough mixture is incredibly easy to bring together – just butter, sugar, egg, flour, cocoa powder, corn flour, salt, golden syrup, and melted plain chocolate which is added at the end. I used my KitchenAid to make them, but as with all biscuits, it would be the work of moments to do it by hand too.
As with most biscuit / cookie doughs, you will need to chill this dough before you bake it. Simply tip the dough into a tupperware tub and tuck into the fridge for about an hour. You can also make the dough one day, and keep it in the fridge until you’re ready to use it – up to 72 hours later. I find this super useful for days when I have less time but I need to whip up something homemade!
The dough for these biscuits goes SO FAR in terms of the amount it makes, and is actually really economical – I always use value plain chocolate, which is normally 30p per 100g and the flavour is so good! I chose to make a mixture of smaller and giant bourbons, and you can choose any size at all to make. You also don’t need a specific cutter to cut these out (although you can get a bourbon cutter if you want to) – it’s very easy to roll out a large rectangle of dough and then use a knife or pizza cutter to cut out rectangles of dough. Of course, you could also make them round, star shaped, or whatever you want.
A couple of key things before you make them:
- Chill the dough for one hour, OR if you’re really impatient, 15 minutes in the freezer
- Sieve the cocoa powder going into the biscuit batter, and the icing sugar and cocoa powder in the buttercream, otherwise there will be lumps
- An offset spatula will come in handy, like this one
- If you want a ‘proper’ bourbon, try this cutter
- 225g unsalted butter at room temperature
- 250g golden caster sugar (or caster, or light brown)
- 1 tbsp vanilla bean paste
- 2 tbsp golden syrup
- 350g self raising flour
- 125g cornflour
- 120g cocoa powder
- 4 tbsp milk - I used almond milk
- 100g melted plain chocolate
- 2 tbsp cocoa powder
- 50g melted plain chocolate
- 2 tbsp milk or almond milk
- 115g unsalted butter
- 6 tbsp icing sugar
- 1 tbsp vanilla bean paste
- See below for photos of rolling out of the biscuits!
- First, let's make the dough! In your stand mixer or a large bowl, combine the very soft unsalted butter with the golden caster sugar and beat vigorously for a couple of minutes until the mixture is light and airy. Next, add in the golden syrup and vanilla bean paste, as well as the melted chocolate. Mix slowly to combine. Finally, sift in the flour, corn flour and add the salt. Your dough will be pretty dry, so add enough almond milk (or water / regular milk) until you're happy with the consistency. Pop into the fridge and chill for a minimum of one hour or a maximum of 72 hours. If you want to make them right now, pop into the freezer for 20 minutes.
- Next, preheat your oven to 180c/gas 4/350f and prepare three large cookie baking sheets - I greased mine lightly with the butter packet, as these aren't very sticky biscuits.
- Clean off a large area of kitchen counter and sprinkle it liberally with flour. Begin by rolling out a third of your dough, continually moving it so that it doesn't stick to the counter. When it's about 3-4mm thick, use a cutter, pizza cutter or knife to cut out rectangles of dough, and use a flat knife to transfer them to a greased cookie sheet. Prick each one with a fork 2 or 3 times. The biscuits spread very little in the oven, so they only need to be a couple of centimetres apart. Bake for 10 minutes and keep an eye on the ones near the top of the oven and rotate if necessary - it's very easy for them to get burned.
- Remove from the oven - they'll cool very quickly and make the buttercream!
- For the buttercream: Beat together the very soft butter (almost melting) with the sifted icing sugar and cocoa powder. Stir in the vanilla bean paste and melted chocolate and mix thoroughly. Add a little almond milk (or regular milk, or water) if its looking a little thick, otherwise set aside.
- Pair up the biscuits based on their size-twins, and sandwich them together with the buttercream. An offset spatula is great if you've got one, otherwise a spoon or regular knife works fine!
- Store for up to 3 days in an airtight tin. They won't last that long.
I’ve entered my bourbons into CookBlogShare13 at Supergolden Bakes