Bourbon Biscuits Recipes
BOURBON BISCUITS
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling - and eating them afterwards of course!
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 25
Number Of Ingredients 11
Steps:
- Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
- Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
- Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
- Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
- Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
BOURBON BISCUITS
A real old favourite from the UK, this biscuit was created in 1910 by the Peek Freans biscuit company. It is basically two chocolate biscuits sandwiched together with a chocolate flavoured cream filling and this recipe attempts to replicate the biscuit greenchronicle.com
Provided by jas kaur
Categories Breads
Time 40m
Yield 24 biscuits
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder and cocoa.
- Cream butter and sugar until light and fluffy and beat in syrup.
- Stir in half of the flour mixture.
- Turn dough on to working surface and knead in remaining flour mixture.
- Roll out to 1/4 inch thickness.
- Sprinkle top with granulated sugar and press in with rolling pin.
- Cut dough into neat fingers (approx. 1 x 2 1/2 inches).
- Lift on to greased baking sheet.
- Prick each biscuit 2 or 3 times with a fork.
- Bake at 325oF/160oC/gas mark 3 for 15-20 minutes.
- Cool.
- Beat all remaining ingredients for filling together.
- Sandwich biscuits together in pairs.
Nutrition Facts : Calories 63.5, Fat 2.7, SaturatedFat 1.6, Cholesterol 5.1, Sodium 22.3, Carbohydrate 9.9, Fiber 0.5, Sugar 5, Protein 0.8
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