All right this is NOT I repeat NOT a boozy bake 😱😱😱
These are Biscuits………British Biscuits….. none of that Cookie Malarkey😜😜 and its not up for debate !!!!
They stem from the 1930’s and have a royal connection, because they are named after the French Royal House of Bourbon ….. well apparently but it could be to do with the amalgamation of the inventors places of residence ( but i like the first one !! )
It remains one of Britain’s favourite dunking biscuits with your cuppa ( being royal though I doubt it would have been made for that purpose 😂)
There are but a few biscuits that should and are always found in the biscuit tin. I covered another one eariler this year ….. The Custard Cream
https://clarescauldron.com/2019/09/07/custard-creams-gluten-free-and-vegan/
Well anyway The Bourbon…..2 layers of chocolate biscuit sandwiching chocolate buttercream…….now there’s a thing buttercream is not my first love I find it grainy especially the Dairy Free version, apparently we are having issues with added caking agents in the UK , but adding the Golden Syrup made it silky smooth……..so here’s hoping for a new development
The special mould I purchased from Dexan
https://dexam.co.uk/classic-british-biscuit-cutters-custard-cream-bourbon-iced-ring-jam-treat
But you dont need it just a regular cutter
So with that lets get your BISCUIT ON 😂😂😂
Bourbon Biscuits GF, DF V
Traditional British Biscuit that should be in every biscuit tin, simplicity in a chocolate biscuit with chocolate buttercream
Ingredients
- 110 g Gluten Free Plain Flour ( if not using your own blend I recommend Dove Farms UK or Pilsbury US )
- 1/4 tsp Xanthan Gum ( omit is your blend includes it )
- 1/2 tsp Bicarbonate of Soda
- 50 g Vegan Block Butter ( Stork UK or Earth Blanace US )
- 50 g Soft Light Brown Sugar
- 20 g Cocoa Powder
- 1 Tbsp Golden Syrup / Light Corn Syrup
- 2 tbsp of Caster / Superfine Sugar
- 100 g Icing / Confectioners Sugar
- 75 g Vegan Block Butter
- 1 1/2 tbsp Cocoa
- 1 tsp Espresso Coffee Powder ( optional )
- 1 tbsp Golden Syrup / Light Corn syrup
The Biscuit
Buttercream Filling
Directions
- Weigh and measure the flour blend, xanthan gum ( if using ) bicarb of Soda , Cocoa into a bowl, whisk to combine
- Sieve the dry ingredients . This is very important look at the lumps in the sieve !! You can push these threw with the back of a spoon. Set to one side
- Place the Butter and Brown Sugar into the bowl of a stand mixer with a paddle attachment or with a hand mixer mix the two together for 3 minutes on medium ( creaming method ) until light and fluffy
- Add the golden syrup
- Mix until combined
- Add the flour and mix on medium until it forms a ball in the basin ( if doing this with a hand mixer you may need to finish the process off with a wooden spoon as it maybe to dense for the mixer ) The process takes longer than you think but just keep going until it becomes a ball ( about 3/5 minutes ) It will I promise The dough will be thick but soft
- Turn the dough out onto clingfilm and form a ball don’t be to heavy handed no need !!!! Turn the edge of the film over and pat flat , wrap in the film and place in the fridge for 30 minutes
- Set oven to 130 C Convection / 150 C Standard / 300 F
- Take Dough out of the fridge and place on lightly floured parchment with cling film sheet on top
- Roll the dough to 4 mm thick ( turning the parchment dough and clingfilm as required quarter turns to roll out evenly
- Cut out biscuits with you cutter of choice
- Re roll the scraps and cut till no dough remains
- If using a plain cutter using a cocktail stick make some little wholes down each long side ( this enables steam release to give a better textured biscuit )
- Place onto a baking tray lined with parchment ( I don’t get on with slipmats so, make your choice I’ve no clue 😜)
- Place in the oven for 8 to 10 minutes until edges go slightly brown
- Remove form oven’ sprinkle with caster sugar whilst still warm and leave on the tray for 15 minutes
- Transfer to wire rack to cool further
- Make the buttercream filling
- Sieve the icing sugar , cocoa and butter into a stand mixer or hand mixer and mix until creamy. It can look iffy but have patience it comes together lovely and glossy
- Pipe or spread the buttercream on one half of a pair of biscuits
- if using a piping bag / freezer bag, cut the bag end to half the width of the biscuit
- Gently press and un iced biscuit on top
- Enjoy
yes it looks like a turd 🙈
Told you IFFY !!!!!!!!
So there you go…………Biscuit, Biscuit , Biscuit if I say it enough you will get the hint 😂😂
The longer you cook these to the 10 minute mark the crisper they become, they are typically a crisp biscuit but I’m a light weight and no dunker so mine are an 8 minute bake !!!!
And for your information Brown Biscuits are a pig to photograph especially in winter 🙈
So with that lets give you some biscuitporn 🙊🙊
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Feel free to let your fingers do the talking and share this amongst your family, and awkward ones😂😂
Please Share
Clares Cauldron 
Great post😀
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Thank you thats very kind, glad you enjoyed it 💜
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Great post, Clare! I love Bourbon Biscuits…can’t wait to try them and to share with my friends!
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Kim thank you. Can’t wait too see your results 💜💜
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These look so yummie! Makes me want to make them right now.
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We struggle with not finding vegan gf ice cream sandwiches. These “biscuits” look like they would be great for that just subbing softened ice cream instead of buttercream and freezing… any thoughts?
By the way all your bakes I have made have been a dream and a gift for my gf/df/egg/soy free child. She has requested your chocolate cake for her birthday! Thank you!
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Thank you thats lovely to hear and exactly why I do what i do 💜💜
I would give it a shot but maybe cook at least to my maximum time they will obviously be able to be cut bigger so just increase the baking time even longer so they go slightly darker round the edge
If you want a non choc version try the custard creams. If you cant get custard powder use cornstarch and double the vanilla will work … 💜💜
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