These iconic chocolate sandwich biscuits have been a favourite of mine right since childhood. Sparkling sugar dusted, dark chocolate biscuits filled with lusciously creamy chocolate buttercream, these Bourbon Biscuits are to die for.
*Recipe adapted from Made In London cookbook.
*Makes about 15 sandwich biscuits.
*Biscuits can be stored in the fridge for up to a week.
For the biscuits
- 100 g unsalted butter, at room temperature
- 37 g caster sugar
- 7 g light brown sugar
- 1 egg, at room temperature
- 150 g flour
- 50 g cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk
- 2 tablespoons granulated sugar
For the filling
- 25 g dark chocolate, roughly chopped
- 50 g butter, at room temperature
- 90g icing sugar
- 1/2 vanilla extract
- 10g cocoa powder
- For the biscuits, sift together the flour, cocoa and baking powder. Add the salt and whisk to combine.
- In a large bowl, cream the butter and sugars together with a electrix mixer until light and fluffy. Add in the egg and mix until fully incorporated, about 5 minutes.
- Fold in the dry ingredients. Use your hands to bring the dough together, don’t knead as this will make the biscuits tough. Make a ball of the dough, wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Roll the dough out on a lightly floured surface, until you have a rectangular shape with 1/4 inch thickness. Trim away the rough edges, to create a perfect rectangle. Then use a ruler to mark out 7×3 cm rectangles (alternatively you can eyeball it). Then use a sharp knife to cut the dough into rectangles (use the ruler again for clean, straight edges).
- Transfer the biscuits onto the lined tray, leaving a small gap between each one (they won’t spread too much). Using a cocktail stick or toothpick, make holes along the length of the biscuits, to recreate the classic Bourbon pattern. Place the tray in the fridge for about 15 minutes so the dough can firm up again (this prevents the biscuits from spreading too much).
- Put the tray in the oven and cook for 8 minutes. Take out the tray and brush the top of each biscuit with some milk and quickly sprinkle some granulated sugar before the milk dries up. Return to the oven and cook for an additional 2-3 minutes, or until the biscuits are just firm but not soft to touch.
- To make the filling, melt the chocolate in a heatproof bowl in a microwave at 20 second intervals. Leave aside to cool.
- In a large mixing bowl, cream the butter until pale and soft. Add in the icing sugar and cream together until very light and creamy. Add in the cocoa powder, vanilla and melted chocolate, mix to combine. Use a piping bag or a spoon to add filling to each half of the biscuit. Sandwich together and enjoy.