Did you know? Bourbons, created by the biscuit company as Garibaldis, were named after the Royal French House of Bourbon. Not after the alcoholic drink. The biscuit was introduced in 1910 (originally under the name “Creola”) by the biscuit company Peek Freans, of Bermondsey, London, originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea.The Bourbon biscuit (sometimes referred to as a Bourbon cream) is a sandwich style biscuit consisting of two thin oblong dark chocolate-flavored biscuits with a chocolate buttercream filling. How ever if you want to take it to another exciting level – add a splash of bourbon to the chocolate butter cream(totally un-child friendly level). Chocolate and alcohol goes so well to gather. The best thing about this biscuit is it’s sweet and strong, it’s crisp and soft all in one! – Info courtesy WIKI
Making a bourbon biscuit couldn’t be much easier. Few minutes in making a rich dark chocolate dough, roll them and cut them into little rectangles, baked them to perfection and sandwiched together with rich chocolate ganache. If you like real deal you can add a teaspoon or so of bourbon into the chocolate ganache, and if you’re not into booze you can replace bourbon with milk, or even orange juice, coffee..
For this week’s Bake Along #71 challenge Subhashini gave us this wonderful bourbon biscuit recipe to make. This sure is a keeper recipe. Do try it out, and see the smiles on peoples face when you present this to them..:D
Here’s Bourbon Biscuits Recipe-
For the biscuits
100g unsalted butter, softened
150g Castor sugar(You can even use brown sugar)
2 tbsp honey
200g plain white flour
20g cocoa powder(a good quality one makes the best bourbon biscuit, dont compromise on quality of cocoa powder)
1/2 tsp bicarbonate of soda
3 tbspn milk
1 tspn Vanilla extract
75g unsalted butter, softened
20g cocoa powder
150g icing sugar
1/2 vanilla extract
Granulated white sugar
Method of preparation:-
1. Pre heat the oven to 180C. Line a baking tray with silicon mat or parchment paper.
2. In wide bowl add butter, castor sugar, flour, cocoa powder, salt, honey, soda, milk and vanilla extract. Beat them until all ingredients come to gather.
3. Transfer the dough to a clean counter and press it until they form a ball. Shape the dough into a disc, cover with clean wrap and pop into fridge for minimum 30 minutes.
4. Sprinkle flour on your working surface and roll the dough thin. Using a biscuit cutter or knife cut little rectangles of 3 inch by 1 inch size.
5. Carefully transfer the biscuits to the baking tray using a bench scrapper. Remaining left out dough will go back into the fridge until the first batch is baked.
6. Poke holes on the sides of the rectangule using the back of a tooth pick.
7. Place the tray back into the fridge for 10-15 minutes, this is done to harden the butter in the dough which will prevent the biscuits from growing too big and ensure that their shape and size is retained.
8. Bake the biscuits in the pre-heated oven for 12 to 14 minutes. Remove from oven and let it sit on the baking tray for 5-7 mins, then transfer to wore rack and cool completely.
9. Repeat the same with the rest of the dough.
10. Now for the filling-
Add all the ingredients for filling into a bowl and beat until it’s creamy and smooth.
11. Scoop out the cream into a piping bag and cut a small hole at the end of the bag.
12. Pipe the cream onto the back side of one of the biscuit.
13. Sandwich with the pairing cookie. Press gently. Sprinkle granulated white sugar on top. Finish doing this to the entire batch. I filled a few biscuits with chocolate butter cream and a hint of jam as my daughter likes jam…
14. Store these biscuits in air tight container. These stay good at room temperature for few days. Pop them into the fridge if you want to store them longer.
15. The best way to eat it is dunk it in tea. Perfect tea time snack.