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Author Notes: If you're British the first thing you'll notice is that these cookies/biscuits are the wrong shape. True Bourbon biscuits are rectangular, not round. Well I tried two batches of these, and the round ones just looked a lot prettier (probably thanks to having an actual cookie cutter - I cut the rectangles by hand and they came out all wonky!).
Bourbons in Britain are an old fashioned nothing-too-fancy biscuit(cookie!), basically two chocolate biscuits sandwiching a chocolate filling. Basic as they seem when you buy them in the supermarket, when you make them at home they seem totally decadent (and unnecessarily chocolaty when you still have loads of Easter chocs in the fridge! - I suppose you can never have too much!).
Recipe note: I tried to make these 'somewhat' healthier than they would normally be. I used a combo of fine sugar, raw granulated cane sugar and honey, for the flour I used half and half of whole-wheat and all purpose. For the filling I used Nutella spread instead of butter chocolate icing, I think this is available in most places in the US now and is everywhere in Europe - it's basically a hazelnut / chocolate spread. - cooklynveg
- 2 ounces butter
- 1 ounce superfine sugar
- 1 ounce granulated brown cane sugar
- 1 tablespoon honey
- 2 ounces all purpose flour
- 2 ounces whole wheat flour
- 1 teaspoon baking powder
- 1/2 ounce coco powder
- 4 tablespoons milk
- 1 jar Nutella spread
- Cream together the butter and sugar, then add the honey and stir in thoroughly.
- Sift in the flour, coco and baking powder to the butter and sugar mixture. Add the milk (add gradually in case you don't need the whole 4 tablespoons). Knead the mixture together until you have a soft dough.
- Roll out the dough to about 5mm thick. Cut in to even rectangle slices (about 3cm by 5cm) or rounds using a cookie cutter and put on to a greased cookie (baking) sheet. Score each one 4 or 5 times with a fork.
- Bake for about 20 mins. Cool on a wire rack.
- To sandwich, spread about 1 tablespoon of Nutella on the underside of one biscuit and stick together with the underside of the other biscuit. Chill for a while in the fridge to let the filling firm up a bit.