Bourbon Biscuits Recipe Eggless Bourbon Biscuits

BOURBON BISCUITS RECIPE | EGGLESS BOURBON BISCUITS RECIPE

Steps:

• Preheat oven to 160 degree C.
• Take butter, sugar and honey in a bowl and whisk till creamy.
• Add in flour, cocoa, baking soda, salt and mix well.
• Add few drops of milk and knead to a dough.
• Roll it between parchment paper till it is 2 cm thick.
• Cut into strips like bourbon biscuits.
• Arrange in a tray lined with parchment paper. prick with fork, sprinkle sugar all over the cookies on half of the cookies.
• Bake it in the oven for 9 to 12 mins. Remove it and cool it down.
• Now make the filling, take all ingredients in a blender and blend till creamy.
• Take cookies, spread filling on one side, top with other cookie. Put in fridge for few mins.
• Serve.

HOMEMADE BOURBON BISCUIT RECIPE

Steps:

• Sift flour, custard powder and cocoa into a large bowl.
• Cream butter and sugar, then stir in the egg. Add the sifted ingredients from the other bowl and mix to an even dough.
• Place onto worktop and using flour, roll out to about 1/8" thickness and cut into fingers.
• Place on lined baking tray.
• Bake for about 12 to 15 minutes, turning half way through baking time to assure even results.
• Place on cooling rack and let cool before filling them.
• Mix all the ingredients together to form a stiff buttercream. Adjust with a few drops of liquid; just don't make the filling too soft.
• Match up two biscuits at a time (they won't all be exactly the same size, believe it or not) and sandwich together with the filling.
• Continue until all the biscuits and filling are used. Enjoy with a steaming hot, cup of tea!

EGGLESS BOURBON BISCUITS RECIPE

Steps:

• Add butter and sugar in a bowl.
• Whisk with the electric whisker till the butter turns cream and sugar gets mixes well with butter.
• Add whole wheat flour, cocoa powder, essence and salt. Mix everything.
• Now using your hand, try to combine all together into a dough. Remember, you have just to bring the mixture together and not to knead it like a dough.
• This is the time to apply judgment, whether there's a need to add milk or not. If yes, then how much.
• Add milk spoon by spoon and keep on combining the mixture.
• Stop adding milk where you realise that nothing more is needed. We added about 3 tbsp of milk in making the dough.
• Wrap the dough into a cling film and refrigerate for 30 minutes. Note, dough is to be kept in refrigerator, not freezer.
• After the said time is over, take the dough out and unwrap it.
• Spread a butter paper greased with oil or butter and place dough on it.
• Also take one more piece of greased butter paper and put on dough keeping the dough sandwiched better two butter papers.
• Roll into a flat disk with the help of rolling pin.
• Cut from the edges giving it a proper rectangular shape.
• Now time to mark small cuts.
• Bonborn biscuits are small rectangular shaped biscuits. Keeping that in mind, cut the flattened dough accordingly.
• Arrange each biscuit (dough) on a baking tray lined with parchment or greased butter paper.
• Using the back side of toothpick, mark dents in the biscuits (dough) like you find on bonborn biscuits.
• Giving them a professional and original bonborn look, sprinkle a pinch of sugar on each biscuit (dough).
• Place the tray in the middle rack of preheated oven and bake @180°C for 15 to 18 minutes.
• Once done, bring the tray out and place on cooling rack. Let biscuits cool down completely.
• In the mean time, prepare butter cream filling.
• Take butter and sugar in a bowl. This time sugar should be powdered.
• Whisk to make the butter creamy.
• Add cocoa powder and melted chocolate. Mix well. To know the process of melting chocolate, click here.
• Butter cream filling is ready. Keep aside.
• By now, biscuits must have cooled down completely.
• Take about a tsp of butter cream filling and apply on the lower part of one biscuit.
• Take one more biscuit and afix it with other cream applied biscuit. Both biscuits are to be joined together having cream in between them and the lower part of biscuits are stuck with each other like a sandwich.
• Bonborn biscuits are ready. Enjoy.

BOURBON BISCUITS

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.