Everyone has loved these as kids…or even as adults! It’s the intense chocolaty flavour with the even more chocolaty filling that makes Bourbons absolutely irresistible to most of us.😁
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..😘😎
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! 😬😬☺️ I knew this recipe is a keeper…
Let’s get baking!
Yield: 14-15 bourbons
Equipment: an electric/ manual whisk, a rolling pin, a knife, a fork, measuring cups/ spoons (I suggest using a weighing scale to get to the exact gram, but you can easily use the measuring cup carefully & get the correct quantities), 2-3 mixing bowl, a spatula, baking tray, aluminium foil/ parchment paper, cooking rack.
50 gms/ 4 tbsp softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
50 gms/ 1/4 cup powdered sugar
1 tbsp honey
110 gms/ 3/4 cup APF (Maida) plus extra for dusting the rolling pin
1/2 tsp baking soda/ bicarbonate of soda
15 gms/ 1 1/2 tbsp cocoa pwd (use a good quality cocoa for the rich chocolaty flavour)
2-3 tsp milk (optional)
50 gms/ 4 tbsp softened unsalted butter
100 gms/ 1 cup sifted icing sugar
2 tsp cocoa pwd
a few drops of milk (optional)
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 pwd. 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 mins. (This step is added myself, as it makes it easier to handle the dough while rolling it out)
After 30 mins, take the dough out of the refrigerator. Sprinkle some flour on 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 mins. (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 mins. Remove the strips from the refrigerator and place them on a baking tray lined with aluminium sheet/ parchment paper. Bake them for 12-15 mins. 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 mins. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
To make the filling, cream together the butter, icing sugar & cocoa pwd 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 mins to an hour before serving these so that the filling firms up well. 😀
Go on then….have a Bourbon! 😋
Adapted from Cookie Magic.