Bourbon Biscuits

by Barry Lewis

Prep time
10 mins
Cook time
20 mins


200g plain flour
100g unsalted butter
100g caster sugar
1 tbsp golden syrup
40g cocoa powder
1tsp bicarbonate of soda
2tbsp milk
Buttercream filling
75 g butter
125 icing sugar
15g cocoa powder
Add a little milk if needed to loosen

Homemade chocolate bourbon biscuits – wahoooo! Yes friends this is how to make these classic british biscuits from home, 2 chocolate biscuits wedged between a chocolate buttercream, you’ll love it. Also these are the 5th most dunked biscuit in the UK (wonder what the other 4 are?!).
Lets get the buttercream out of the way for the moment, in a mixing bowl gently whisk together the icing sugar, cocoa powder and butter, adding a little milk if needed to loosen up, keep going until a smooth buttercream is formed, leave to one side.

The biscuits are made in a mixing bowl, add all of the ingredients in except the milk, and rub the butter between your fingers and thumbs into the other ingredients until merged. Pour in the milk gradually (you may use slightly less than all of it) and stir until it comes together as a dough. Roll up in a ball and wrap in cling film, sit in the fridge for a 20-30 minutes to firm up.
Roll out the dough after it’s chilled on baking parchment that’s been lightly floured and cut into even rectangular shapes, prick some holes in the top of each rectangle and bake for 18-20 mins at gas mark 4 or alternative see oven temperature conversion chart. Allow to cool fully on a wire rack before sandwiching two biscuits together with some cream. Gorgeous!

Not if you omit the bicarb of soda you will not get as much rise on the biscuits, so this is optional, it’s actually more traditional to omit it, but as you are making them homemade why not push the boat out!