Home made Bourbon Biscuits! – Jane’s Patisserie

Scrumptious do-it-yourself bourbon biscuits with a chocolate buttercream filling… a traditional biscuit, you could make your self at house! 

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

Traditional 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 actually am. I need far too many biscuits on the every day, and I’m not going to lie, the traditional biscuits are my favorite. 

I wrote my do-it-yourself Jammie dodger recipe so way back, however it’s 100% nonetheless one in every of 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 trustworthy they only can’t be crushed. 

I’ve accomplished just a few different traditional biscuits equivalent to my do-it-yourself celebration rings and custard lotions (learn beneath) in my third e book, however I knew I wanted a do-it-yourself chocolatey theme biscuit for my weblog… so right here you go. 

Custard lotions

Soooo… once 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, however it wasn’t what I had eyeballed for primary. Both method, it was sensible. 

This hilariously additionally led to the biscuit cutters being bought 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 wished the biscuit sample.  This additionally led to the query of, the place is the bourbon biscuit recipe?!

But in addition, if you’d like the unique and greatest each custard cream recipe, be certain that 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 wished to maintain the biscuit to a barely buttery however ‘brief’ 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 suppose it’s greatest 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 necessary to make use of so that you’ve got the appropriate 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 – just a little sweetness is what I want
• Milk – I used full-fat milk to assist bind the dough, however you need to use a dairy free various when you don’t drink milk 

The filling

For the filling, I wished to make use of a simple buttercream as the within of a bourbon biscuit from the store is a barely candy ever so barely chocolate flavour sort of ‘creme’ and a buttercream appeared to exchange this fairly nicely for being do-it-yourself. 

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 inclined to suggest block butter for any sort of frosting because it’s simply one of the best. 
• Sugar – icing sugar for this, similar to any American buttercream frosting 
• Cocoa – similar as above, I take advantage of 100% cocoa powder to make it tremendous chocolatey, however any work.
• Vanilla – non-compulsory, however scrumptious 
• Milk – similar as above as nicely. Nevertheless, if you’d like them to final higher, you need to use boiling water instead of the milk. Peak summer season it’s possible you’ll not want any as frostings are usually 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 measurement and while different biscuit cutters can be found, they might be barely in a different way sized so lead to a distinct amount of biscuits. 

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

Suggestions & Methods 

Biscuit dough

• 200 g unsalted butter (room temp)
• 100 g caster sugar
• 1 tsp vanilla extract
• 285 g plain flour (plus further 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 giant trays with paper

• Frivolously flour the work floor

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

• Lower the dough into biscuits 

• Fastidiously 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 go away 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!

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J x

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