Do-it-yourself Bourbon Biscuits! – Jane’s Patisserie

Scrumptious selfmade bourbon biscuits with a chocolate buttercream filling… a basic biscuit, that you could make your self at house! 

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. 

Traditional 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 need far too many biscuits on the every day, and I’m not going to lie, the basic biscuits are my favorite. 

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

I’ve performed a number of different basic biscuits similar to my selfmade get together rings and custard lotions (learn under) in my third ebook, however I knew I wanted a selfmade chocolatey theme biscuit for my weblog… so right here you go. 

Custard lotions

Soooo… once I launched my third ebook, 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, but it surely wasn’t what I had eyeballed for primary. Both manner, it was sensible. 

This hilariously additionally led to the biscuit cutters being bought out EVERYWHERE and truthfully, I couldn’t sustain with the questions of the place to get them. I purposely hadn’t used them within the ebook 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, in order for you the unique and greatest each custard cream recipe, be sure that to take a look at my third ebook Jane’s Patisserie On a regular basis. 

The biscuit dough

In terms 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 most effective biscuit, and to stop any spreading, I do suppose it’s greatest 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 vital to make use of so that you’ve the correct texture to your bake
• Cocoa – I used 100% cocoa powder as I really like how chocolate they’re however any work. Sizzling chocolate powder must be averted 
• Vanilla – a bit sweetness is what I want
• 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 simple buttercream as the within of a bourbon biscuit from the store is a barely candy ever so barely chocolate flavour sort of ‘creme’ and a buttercream appeared to switch this fairly effectively for being selfmade. 

I’ll say, I like a wholesome quantity of filling in my biscuits, so please don’t be alarmed. You may make much less, freeze any leftovers, or use simply as a lot as I do! 

• Butter – Once more, I are likely to suggest block butter for any sort of frosting because it’s simply the most effective. 
• Sugar – icing sugar for this, identical to any American buttercream frosting 
• Cocoa – similar as above, I take advantage of 100% cocoa powder to make it tremendous chocolatey, however any work.
• Vanilla – non-compulsory, however scrumptious 
• Milk – similar as above as effectively. Nevertheless, in order for you them to final higher, you need to use boiling water instead of the milk. Peak summer season it’s possible you’ll not want any as frostings are usually softer naturally. 

The biscuit cutter

THE CULT BISCUIT CUTTERS are discovered right here… However severely, these are those I used. High tip, they’re the proper measurement and while different biscuit cutters can be found, they might be barely in another way sized so lead to a distinct amount of biscuits. 

Nevertheless, if you happen to don’t wish to use the biscuit cutters, you need to use an oblong cutter as a substitute. I take advantage of a medium sized rectangle cutter, about 5cmx2.5cm in measurement. They are going to be related and to the job simply as effectively 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 additional 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

• Calmly flour the work floor

• Roll the dough out into a big rectangle, till the dough is about 1/2cm thick. 

• Reduce the dough into biscuits 

• Rigorously 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 complete milk at a time till you attain a clean and pipeable consistency. 

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

ENJOY!

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J x

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