Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!π
Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..ππ
I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! π¬π¬βΊοΈ I knew this recipe is a keeper…
Let’s get baking!
In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)
After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on Β the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm.Β
To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.
Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.
Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!
Ingredients
- 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
- 50 gm or 1/4 cup powdered sugar
- 1 tbsp. honey
- 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
- 1/2 tsp baking soda/ bicarbonate of soda
- 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
- 2-3 tsp milk (optional)
- 50 gm or 4 tbsp. softened unsalted butter
- 100 gm or 1 cup sifted icing sugar
- 2 tsp cocoa powder
- a few drops of milk (optional)
Instructions
- In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
- Then whisk in the honey.
- Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
- You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
- Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
- After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on Β the kitchen surface/ rolling board & the rolling pin too.
- Begin rolling the dough to a thickness of about 4 mm.
- Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
- Prick these strips with a fork to make them resemble the original Bourbons.
- Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
- Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
- Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
- Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
- Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
- They will crisp up too. Never fill the bourbons while the biscuits are still warm.
- Cream together the butter, icing sugar & cocoa powder until they come together well.
- Add a few drops of milk if necessary to have a good spreadable consistency.
- Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
- These biscuits keep well in the refrigerator for 3-4 days.
Notes
Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.
Pin it for later??!
Go on then….have a Bourbon! π
Love,
Shreyaπ
Adapted from a recipe book – Cookie Magic.
U heard my wish,,,, thanks a lot.
My pleasure…do try it out dear!
You are tempting me to try this. They look just like Bourbon biscuits.
I am glad you liked them…yup..give them a go! You won’t be dissappointed π
What can be added instead of honey
You can use golden syrup
Hi ,
These are lovely π
Please let me know which brand of cocoa you had used?
– Thanks ,
VK
Thanks a lot, I have used Wiekfield.
My favorite <3 If we use the wheat flour instead of maida, then will recipe be still the same or we need to change something?
Thanks Sakshi!
Can we use wheat flour? Do anything else need to be changed?
Hi Sakshi, thanks for stopping by here!!
I haven’t tried this one with wholewheat flour..it may work but the dough will be crumbly to start with. Maybe you can try. I don’t think anything else needs to be changed
love it. like it
Thanks a lot!
love it. like it
They look gorgeous <3
Oh thanks a lot sweetie πππ
Looks simply amazing..Even better than storebrought..feel like digging in πππ
Aww!! Thanks sweetie..!! Do dig right in π π Xo
Gorgeous perfect rich creamy chocolatey ..amazing treat loved it
That’s so sweet of Sangeeta ji π Glad you loved them!
Can v omit Honey ???
It should be added, the taste is better with honey.