“The child I was is just one breath away from me.” – Sheniz Janmohamed (Firesmoke).
Even as a child , I wasn’t too fond of cream sandwiched cookies. As I grew older , I warmed up to Oreos and Bourbons . But even now , between a sandwiched biscuit and a chewy cookie , I’d go for the cookie every single time.
That said, I believe Bourbons are much loved by adults and children alike. Whats not to like , chocolate biscuits filled with chocolate buttercream-like filling ? It is a no brainer really. But I always thought that “Bourbon” was a brandname of the chocolate sandwich cookie sold by Britannia in the purple or gold pack. I was actually surprised to know that Bourbon biscuits are really the generic term for ALL such sandwiched rectangular chocolate cookies . Like you have macarons and chocolate chip cookies, you have bourbons ! They are infact sold in the same shape and size by innumerous brands around the world ! Did you know that ? Don’t tell me… i am the only ignorant one?
This recipe for homemade Bourbon cookies is surprisingly not difficult or fancy. It does take a little while though , the dough needs to be chilled , and so do the shaped biscuits . They do really taste very much like the store-bought Bourbons – I much prefer the taste here a tad bit . Not because I am full of myself , but because the homemade version is a lot less sweeter than its commercial counterpart. Ofcourse , these are not as crisp as they are made with butter , but they still have a good snap to them .
So why should you go to all the effort of making a cookie that you could go to the next door store and buy in a shorter time ? Reason one : it contains ingredients you know and not “emulsifiers ” and “preservatives” . Reason two : because it just feels good to recreate a biscuit in your oven that you have eaten all your life out of a packet . So for health sake or for experiment sake, you can give this one a try!
- 50 grams or about a 1/4 cup unsalted butter , at room temperature
- 50 grams or 1/4 cup brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 125 grams or 1 cup all purpose flour
- 18 grams or 1/4 cup unsweetened cocoa powder
- pinch of salt
- one tablespoon granulated sugar (for sprinkling )
- 28 grams or 2 tablespoons unsalted butter , at room temperature
- 25 grams or 1/4 cup icing sugar , sifted
- 10 grams or 1 tablespoon unsweetened cocoa powder
- 1-2 tablespoons milk
- Sift together the flour , salt and cocoa powder . Keep aside.
- Using an electric mixer or a wooden spoon, beat the butter and brown sugar until light and fluffy .
- Add and beat in the vanilla and honey until smooth.
- Add the flour- cocoa mixture and beat until it comes together.
- Using your hand , bring together to form a smooth , shiny dough.
- Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough to about 3 mm thick. Using a cookie cutter or knife, cut off rectangles of about 6 x 3 cms . Re roll scraps of dough and cut until all the dough is used up.
- Gently transfer the rectangles to a parchment lined baking sheet , spacing them about an inch apart. Using a toothpick poke 4-5 holes in two columns on the cookies and smoothen the edges out. Sprinkle some sugar on top.
- Chill your baking sheet for about 30 minutes , meanwhile preheat the oven to 160 C / 325 F.
- Bake for 15 - 18 minutes .
- Cool on baking sheet for 10 minutes , then cool completely on wire rack.
- Beat the butter until smooth and light.
- Sift in the cocoa and icing sugar and beat until light and fluffy.
- Add the milk, one teaspoon at time and beat until desired consistency is achieved.
- Using a piping bag with the tip cut off or a spoon , spread a little cream on the underside of one biscuit and press gently with another to sandwich!
- The unsandwiched cookies last for 4-5 days but the filled ones retain their crunchiness for about two days when stored in an airtight container. Make sure to store the cookies as soon as they are cool !
- The biscuits will still be soft after baking. So handle only after they are cool and firm.
- To get smooth edges , use the flat side of a spatula or a knife to press against the cookie edges once you place on the baking sheet.
- Skip the salt in the biscuit recipe, if using salted butter.
- The recipe can be doubled.
- For crisper cookies, bake at 180 C for 12- 14 minutes.
By the way.. how do you like your Bourbons , dunked in coffee or milk ? Or opened up and cream licked off? Either way.. these cookies will do the job well for you ! Crunchy biscuit , smooth buttercream , sparkly sugar and tasty as hell ! Blast from the past these are !
Affiliate links : Just so you know, I have baked these Bourbon cookies in my trusty Morphy Richards 52 Litre Oven .
Happy baking !