Eggless Bourbon biscuits recipe

04 Sep Eggless Bourbon biscuits recipe

Last Updated on November 8, 2024 by blessmyfoodbypayal

Eggless Bourbon biscuits recipe | chocolate bourbon biscuits recipe with step wise pictorial and video method.

BOURBON BISCUITS

Originated in United Kingdom, these are the dark chocolate flavoured sandwich styled biscuits.

The filling between the two biscuits is a buttercream which is also flavoured with chocolate.

ALTERNATIVE NAMES

In addition to bourbon, the other alternative names of these bourbon cream biscuit are Bourbon cream and Chocolate Bourbon.

POPULARITY OF BOURBON BISCUITS

A survey was conducted in the year 2009 wherein the bourbon biscuit was declared as the 5th most popular biscuit in the word.

And this is obvious. Because there’s hardly any one who don’t love chocolates or anything flavoured with chocolate.

If I am told to went back to memories lane, i still remember that bourbon were my favourite biscuits.

And I used to cherish these biscuits like other kids. Separating a biscuit from the middle just to lick the creamy part first and then eating the crunchy outer later.

That mouth melting cream was heavenly and crunch mesmerizing. Really it was truly a bliss having these biscuits in my mouth.

HEALTHY BAKING

These biscuits are baked by keeping every possible option open.

Like, whole wheat flour has been used instead of all purpose flour.

Regular sugar is replaced with cane sugar and this recipe has no baking soda and baking powder.

This recipe is sourced from here.

Also see

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• Eggless checkerboard cookies recipe
• Iranian rice cookies (Nan-e berenji)
• Ghee residue biscuits recipe
• Jeera biscuits recipe
• Atta gud biscuits
• Digestive biscuits recipe
• eggless custard cookies
• eggless tutti fruity cookies
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 Step wise pictorial recipe chocolate bourbon biscuits recipe

MAKING OF BISCUITS DOUGH

1. Add butter and sugar in a bowl.
2. Whisk with the electric whisker till the butter turns cream and sugar gets mixes well with butter.
3. Add whole wheat flour, cocoa powder, essence and salt. Mix everything.
4. 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.
5. This is the time to apply judgment, whether there’s a need to add milk or not. If yes, then how much.
6. Add milk spoon by spoon and keep on combining the mixture.
7. Stop adding milk where you realise that nothing more is needed. We added about 3 tbsp of milk in making the dough.
8. Wrap the dough into a cling film and refrigerate for 30 minutes. Note, dough is to be kept in refrigerator, not freezer.

MAKING OF BISCUITS

1. After the said time is over, take the dough out and unwrap it.
2. Spread a butter paper greased with oil or butter and place dough on it.
3. Also take one more piece of greased butter paper and put on dough keeping the dough sandwiched better two butter papers.
4. Roll into a flat disk with the help of rolling pin.
5. Cut from the edges giving it a proper rectangular shape.
6. Now time to mark small cuts.
7. Bonborn biscuits are small rectangular shaped biscuits. Keeping that in mind, cut the flattened dough accordingly, as shown in picture below.
8. Arrange each biscuit (dough) on a baking tray lined with parchment or greased butter paper.
9. Using the back side of toothpick, mark dents in the biscuits (dough) like you find on bonborn biscuits.
10. Giving them a professional and original bonborn look, sprinkle a pinch of sugar on each biscuit (dough).
11. Place the tray in the middle rack of preheated oven and bake @180°C for 15 to 18 minutes.
12. Once done, bring the tray out and place on cooling rack. Let biscuits cool down completely.
13. In the mean time, prepare butter cream filling.

MAKING OF BUTTER CREAM FILLING

1. Take butter and sugar in a bowl. This time sugar should be powdered.
2. Whisk to make the butter creamy.
3. Add cocoa powder and melted chocolate. Mix well. To know the process of melting chocolate, click here.
4. Butter cream filling is ready. Keep aside.

ASSEMBLING

1. By now, biscuits must have cooled down completely.
2. Take about a tsp of butter cream filling and apply on the lower part of one biscuit.
3. 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.
4. Bonborn biscuits are ready.

Enjoy.

NOTES

1. Whole wheat flour can be replaced with all purpose flour.
2. For biscuit dough, you can use salted butter but in that case, avoid using additional salt.
3. To make butter cream filling, use only unsalted butter.
4. For the dough, use the sugar in any form but for the cream filling, first blend the sugar to powder before using.
5. These biscuits are not highly sweet and that is why sugar is added just 1/4 cup. Moreover, cream filling too has sugar. And as a result, sweetness was moderate in these biscuits.

chocolate bourbon biscuits recipe – recipe card

Eggless Bourbon biscuits recipe

blessmyfoodbypayal

Eggless Bourbon biscuits recipe is a chocoalte flavoured biscuits in which cream filling is sandwitched.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Snack

Cuisine london, United Kingdom

Servings 10 biscuits

Ingredients

  

1 cup = 200 ml

FOR BISCUITS DOUGH

• 3/4 cup whole wheat flour
• 1/4 cup butter unsalted
• 3 tbsp cocoa powder
• 1/4 cup Cane sugar
• 1 tsp vanilla essence
• 3 tbsp milk more or less
• Salt a pinch

FOR BUTTER CREAM FILLING

• 1/8 Cup butter
• 1.5 tbsp cocoa powder
• 1/4 cup Cane sugar powdered
• 1 tbsp dark chocolate melted

ADDITIONAL REQUIREMENTS

• Oil for greasing
• Few pinches of granulated sugar

Instructions

 

MAKING OF BISCUITS DOUGH

• 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.

MAKING OF BISCUITS

• 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.

MAKING OF 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.

ASSEMBLING

• 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.

Notes

1. Whole wheat flour can be replaced with all purpose flour.
2. For biscuit dough, you can use salted butter but in that case, avoid using additional salt.
3. To make butter cream filling, use only unsalted butter.
4. For the dough, use the sugar in any form but for the cream filling, first blend the sugar to powder before using.
5. These biscuits are not highly sweet and that is why sugar is added just 1/4 cup. Moreover, cream filling too has sugar. And as a result, sweetness was moderate in these biscuits.

Keyword bourbon cream biscuit, chocolate bourbon biscuits recipe

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