*This post may contain affiliate links. Please see my disclosure for more details!*

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

These are the biscuit cutters I use
These will last for 3-4+ days
These can freeze filled or unfilled for 3+ months
For the custard cream recipe, check out my book Jane’s Patisserie Everyday
You can use less filling if you want, or make less. Any leftover can freeze for 3+ months