Selfmade Bourbon Biscuits! – Jane’s Patisserie

Scrumptious selfmade bourbon biscuits with a chocolate buttercream filling… a traditional biscuit, that you may make your self at dwelling! 

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

Basic 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 definitely am. I would like far too many biscuits on the day by day, and I’m not going to lie, the traditional biscuits are my favorite. 

I wrote my selfmade Jammie dodger recipe so way back, nevertheless it’s 100% nonetheless considered one of my favorite recipes on my weblog as a result of it’s simply THAT good. Nonetheless, I knew I wanted to do extra traditional bakes as a result of to be sincere they simply can’t be crushed. 

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

Custard lotions

Soooo… after 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, nevertheless it wasn’t what I had eyeballed for primary. Both means, it was sensible. 

This hilariously additionally led to the biscuit cutters being bought out EVERYWHERE and actually, 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 needed the biscuit sample.  This additionally led to the query of, the place is the bourbon biscuit recipe?!

But in addition, if you need the unique and finest each custard cream recipe, make certain to take a look at my third e book Jane’s Patisserie On a regular basis. 

The biscuit dough

On the subject of the biscuit dough for a biscuit like this, it’s fairly shortbread like. I needed to maintain the biscuit to a barely buttery however ‘quick’ and crumbly biscuit, as that’s how I feel they need to be. 

• Butter – for the perfect biscuit, and to stop any spreading, I do assume it’s finest 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 essential to make use of so that you’ve got the precise texture to your bake
• Cocoa – I used 100% cocoa powder as I really like how chocolate they’re however any work. Scorching chocolate powder ought to be averted 
• Vanilla – a bit sweetness is what I would like
• Milk – I used full-fat milk to assist bind the dough, however you need to use a dairy free various if you happen to don’t drink milk 

The filling

For the filling, I needed to make use of a straightforward buttercream as the within of a bourbon biscuit from the store is a barely candy ever so barely chocolate flavour kind of ‘creme’ and a buttercream appeared to interchange this fairly properly for being selfmade. 

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 likely to advocate block butter for any kind of frosting because it’s simply the perfect. 
• Sugar – icing sugar for this, similar to any American buttercream frosting 
• Cocoa – identical as above, I exploit 100% cocoa powder to make it tremendous chocolatey, however any work.
• Vanilla – elective, however scrumptious 
• Milk – identical as above as properly. Nonetheless, if you need them to final higher, you need to use boiling water rather than the milk. Peak summer season it’s possible you’ll not want any as frostings are typically softer naturally. 

The biscuit cutter

THE CULT BISCUIT CUTTERS are discovered right here… However significantly, these are those I used. High tip, they’re the right measurement and while different biscuit cutters can be found, they could be barely otherwise sized so lead to a special amount of biscuits. 

Nonetheless, if you happen to don’t wish to use the biscuit cutters, you need to use an oblong cutter as an alternative. I exploit a medium sized rectangle cutter, about 5cmx2.5cm in measurement. They are going to be comparable and to the job simply as properly if you happen to don’t wish to spend as a lot on a cutter. 

Suggestions & Tips 

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 massive 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 depart 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 clean and pipeable consistency. 

• On half of the biscuits, pipe a small quantity of buttercream

ENJOY!

Discover my different recipes on my Recipes Web page!

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J x

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