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Delicious homemade bourbon biscuits with a chocolate buttercream filling… a classic biscuit, that you can make yourself at home! 

Yes, that’s right…. HOMEMADE BOURBON BISCUITS. I know, you are welcome, you can all stop asking for this recipe now as I have answered your chocolatey biscuit prayers. 

Classic biscuits

So I am a sucker for having a biscuit with my cup of tea, or even about 10 biscuits with a cup of tea. Are you a dunker?! I certainly am. I want far too many biscuits on the daily, and I am not going to lie, the classic biscuits are my favourite. 

I wrote my homemade Jammie dodger recipe so long ago, but it’s 100% still one of my favourite recipes on my blog because it’s just THAT good. However, I knew I needed to do more classic bakes because to be honest they just can’t be beaten. 

I’ve done a few other classic biscuits such as my homemade party rings and custard creams (read below) in my third book, but I knew I needed a homemade chocolatey theme biscuit for my blog… so here you go. 

Custard creams

Soooo… when I released my third book, Jane’s Patisserie Everyday, I never thought the most popular recipe BY FAR would have been the custard cream recipe. I mean, I absolutely adore this recipe, but it wasn’t what I had eyeballed for number one. Either way, it was brilliant. 

This hilariously also led to the biscuit cutters being sold out EVERYWHERE and honestly, I couldn’t keep up with the questions of where to get them. I purposely hadn’t used them in the book to make the recipe a bit more accessible, but you all wanted the biscuit pattern.  This also led to the question of, where is the bourbon biscuit recipe?!

But also, if you want the original and best every custard cream recipe, make sure to check out my third book Jane’s Patisserie Everyday

The biscuit dough

When it comes to the biscuit dough for a biscuit like this, it’s quite shortbread like. I wanted to keep the biscuit to a slightly buttery but ‘short’ and crumbly biscuit, as that’s how I think they should be. 

  • Butter – for the best biscuit, and to prevent any spreading, I do think it’s best to use block butter in these biscuits
  • Sugar –  I used caster sugar as it’s classically what you would use in shortbread, and it’s easy to buy
  • Flour – plain flour is super important to use so that you have the right texture to your bake
  • Cocoa – I used 100% cocoa powder as I love how chocolate they are but any work. Hot chocolate powder should be avoided 
  • Vanilla – a little sweetness is what I need
  • Milk – I used full-fat milk to help bind the dough, but you can use a dairy free alternative if you don’t drink milk 

The filling

For the filling, I wanted to use an easy buttercream as the inside of a bourbon biscuit from the shop is a slightly sweet ever so slightly chocolate flavour type of ‘creme’ and a buttercream seemed to replace this quite well for being homemade. 

I will say, I like a healthy amount of filling in my biscuits, so please don’t be alarmed. You can make less, freeze any leftovers, or use just as much as I do! 

  • Butter – Again, I tend to recommend block butter for any type of frosting as it’s just the best. 
  • Sugar – icing sugar for this, just like any American buttercream frosting 
  • Cocoa – same as above, I use 100% cocoa powder to make it super chocolatey, but any work.
  • Vanilla – optional, but delicious 
  • Milk – same as above as well. However, if you want them to last better, you can use boiling water in place of the milk. Peak summer time you may not need any as frostings tend to be softer naturally. 

The biscuit cutter

THE CULT BISCUIT CUTTERS are found here… But seriously, these are the ones I used. Top tip, they are the perfect size and whilst other biscuit cutters are available, they may be slightly differently sized so result in a different quantity of biscuits. 

However, if you don’t want to use the biscuit cutters, you can use a rectangular cutter instead. I use a medium sized rectangle cutter, about 5cmx2.5cm in size. They will be similar and to the job just as well if you don’t want to spend as much on a cutter. 

Tips & Tricks 

Homemade Bourbon Biscuits

Delicious homemade bourbon biscuits with a chocolate buttercream filling... a classic biscuit, that you can make yourself at home! 
Print Pin Rate
Category: Biscuits
Type: Biscuits
Keyword: Chocolate, classic bakes, retro
Prep Time: 30 minutes
Cook Time: 11 minutes
Chilling/Decorating: 2 hours
Total Time: 2 hours 41 minutes
Servings: 20 biscuits
Author: Jane's Patisserie


Biscuit dough

  • 200 g unsalted butter (room temp)
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 285 g plain flour (plus extra for dusting)
  • 75 g cocoa powder
  • 2-4 tbsp milk


  • 150 g unsalted butter (room temp)
  • 275 g icing sugar
  • 25 g cocoa powder
  • 1 tsp vanilla extract
  • 2-4 tbsp milk


  • Add the unsalted butter and sugar to a bowl and mix
  • Add the vanilla, flour and cocoa powder and start to beat together, adding the milk slowly so that the dough combines 
  • Wrap the dough and chill for 30 minutes 
  • Preheat the oven to 180ºc/160ºfan and line 2-3 large trays with paper
  • Lightly flour the work surface
  • Roll the dough out into a large rectangle, until the dough is about 1/2cm thick. 
  • Cut the dough into biscuits 
  • Carefully place each biscuit onto the lined trays, spaced apart slightly. 
  • Bake the cookies in the oven for 10-11 minutes 
  • Remove from the oven and leave to cool. 


  • Add the butter to a large bowl, and beat 
  • Add the icing sugar and cocoa powder and beat again. 
  • Add the vanilla, and 1 tbsp of whole milk at a time until you reach a smooth and pipeable consistency. 
  • On half of the biscuits, pipe a small amount of buttercream



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  1. User on June 16, 2024 at 9:37 pm

    I have never tried it but is their an alternative for icing sugar? I don’t have any. <3

  2. lily on May 25, 2024 at 3:30 pm

    5 stars
    this recipe is fantastic!! they taste exactly like the real thing, my family loves them!! ☺️ thanks for this awesome recipe!

  3. Jayna on May 5, 2024 at 5:48 pm

    5 stars
    Just a question can you do these in different cookie cutters?
    I love this recipe, making them now

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