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Bourbon Creams

A Bourbon Cream is one of the top choices when it comes to British biscuits. Don’t be misled, Bourbon Creams do not contain any Bourbon, but they are, nonetheless delicious and a perfect accompaniment to a cup of tea! Sandwiched between two chocolatey biscuits is a chocolate cream layer. Chocolate on chocolate…what is there not to love? Some people will crunch down on the whole biscuit but I am a fan of prying the biscuits apart and enjoying the filling on its own – plus it makes the biscuit seem to last that much longer!

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Ingredients

  • Biscuit

  • 1 1/3 cups all-purpose flour

  • 1/2 cup Bird’s Custard Powder

  • 1/4 cup cocoa powder 

  • 1/4 teaspoon salt 

  • 1/2 cup plus 1 tablespoon unsalted butter (room temperature)

  • 1/4 cup plus 1 tablespoon granulated sugar

  • 1 teaspoon vanilla extract

  • 1 egg (room temperature)

  • Filling

  • 5 tablespoons unsalted butter (room temperature)

  • 1 teaspoon Bird’s Custard Powder

  • 2 tablespoons cocoa powder

  • 1/2 cup powdered sugar 

  • 1 teaspoon vanilla extract

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Directions

  • Line a baking sheet with parchment paper and set it aside. 
  • In a bowl, combine 1 1/3 cups of all-purpose flour, 1/2 cup of custard powder, 1/4 cup of cocoa powder and 1/4 teaspoon of salt and set aside.
  • In a separate bowl, cream together 1/2 cup plus 1 tablespoon of unsalted butter (room temperature) and 1/4 cup plus 1 tablespoon of granulated sugar. Next, add 1 teaspoon of vanilla extract and 1 egg (room temperature). To this, sift in the dry ingredients and mix until combined. Flatten the dough into a disc and place it between two pieces of parchment paper. Roll the dough out until it is about 1/8-inch in thickness. Refrigerate for 30 minutes.
  • Preheat oven to 350°F. Remove dough from the refrigerator. You will need something with a straight edge and a knife to cut out the cookies. I make my cookies approximately 1 x 3 inches. Cut out as many as you can and place them on the parchment-lined baking sheet. When they are all on the baking sheet, use a fork to pierce 3 to 4 sets of holes on each cookie. Sprinkle with a bit of granulated sugar and bake for 12 to 18 minutes. You want them to be firm on the top. Remove from the oven and place on a cooling rack.
  • To make the filling, combine 5 tablespoons of unsalted butter (room temperature), 1 teaspoon of custard powder, 2 tablespoons of cocoa powder, 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. 
  • When the cookies have completely cooled, spread some filling on the bottom of one biscuit and put another one (bottom side to the filling) on top. Repeat until done and enjoy!

Tips & Bits

  • If the dough seems a little too dry, and is not holding together, it might be as simple as the egg you used was smaller than the egg I used when working on this recipe! Simply add a tiny bit of water to bring the dough together.
  • The biscuits are quite fragile. When spreading the filling on the biscuit, place the biscuit on a flat surface and gently spread on the filling. There might be the odd biscuit that breaks during this process but in my mind, that is just an excuse to eat it!

Behind the Scenes

Bourbon Creams

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