...Food and Recipes, General ramblings

Homemade Bourbon Biscuits

Yes, you read that correctly, homemade bourbon biscuits.
And they are even better than the real thing, and just perfect for a spot of weekend baking…

I posted last week about making macaroons as a fabulously decadent way to use up leftover egg whites, and lovely reader Lizz piped up on Facebook to say that she uses up egg yolks, making bourbon biscuits. Well, obviously it would have been rude of me not to ask for the recipe…

This is the recipe from Lizz's Grandma's recipe book!

This is the recipe from Lizz’s Grandma’s recipe book!

I doubled it, as I had a sneaky feeling these might prove quite popular in our house, and I’m glad I did.
Here’s a metric version (for a double batch)

Homemade Bourbon Biscuits-P

  • 170g plain flour
  • 140g butter at room temperature
  • 60g caster sugar (+ extra for sprinkling)
  • 4 tsp custard powder
  • 4 tsp cocoa powder
  • 2 free range egg yolks (save the white for making macaroons!)
  • 1/2 tsp vanilla extract
  • Pre-heat the oven to 180C (fan 160C)
  • Add all the ingredients and mix until a stiff dough is formed (I used my Kitchen Aid mixer, but I think a food processor type mixer would work too)
  • Flour your work surface and roll out thinly (about £1 coin thickness) in as rectangular a shape as you can make it
  • Trim the edges to straighten them (save the trimmings to roll out again), and then use a ruler to cut rectangular biscuits of whatever size you lie. Mine were a ruler’s width (for ease!) and about 7cm long. Re-roll the remnants until you’ve used up all the dough
  • Sprinkle the biscuits with sugar and then prick them with a fork
  • Transfer carefully to a lined baking sheet (or two if you need 2) and bake in the pre-heated oven for 10-15 minutes. I checked mine after 10, and took them out after about 12mins
  • Allow to cool while you make the filling
  • 170g icing sugar
  • 85g softened butter
  • 4 tsp cocoa powder
  • 1/2 tsp vanilla extract
  • Combine all the icing ingredients using a mixer (confession: I didn’t bother washing mine up having used it for the dough *shocked face emoticon*)
  • This makes quite a stiff icing, which did actually remind me of the filling in ‘actual’ bourbons. You can add a tsp of hot water if it’s too thick
  • Once your biscuits are cooled, fill and sandwich!
    NB. The icing is quite stiff and the biscuits are very ‘short’. I managed to break quite a few whilst icing them, and was forced to eat them before anyone noticed…

PS. Lizz, who originally posted this recipe has tried out a gluten free version, and says it works really well! You can read all about it on her blog here.





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  • Reply Sandy January 29, 2016 at 2:08 pm

    Please, no more every time I make anything you publish, I. End up eating the whole lot. This so unfair. Lol X X

    • Reply Jen January 29, 2016 at 4:25 pm

      Ha, sorry Sandy!

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