NOTE: I created this recipe three years ago! I had it sitting in my drafts because I wasn’t happy with how thick the biscuits looked in the photos (even though they taste amazing that way) but a lot of people have been asking me to share the recipe and seem to like how thick they are, so… here ya go.
Well, it was only a matter of time. I’ve conquered the vegan jammie dodger (now in more demand than ever due to the fact the shop-bought ones are no longer vegan-friendly), custard creams and even iced gems. And when I got these fantastic biscuit cutters for Christmas, I couldn’t wait to recreate the Bourbon biscuit!
I did hesitate before posting these photos as I’m aware I’ve rolled these biscuits far too thick. But they are still delicious and at least it proves they’re homemade (as if that was ever in question…) The flavour of these biscuits are much more chocolatey than shop-bought bourbon biscuits. But, if we’re being honest with ourselves, as much as we love the bourbon biscuits, they could stand to be a lot more chocolatey. So this is a much-needed improvement, I reckon.
For the biscuits
- 200g dairy-free butter
- 100g caster sugar
- 2 tbsp cocoa powder
- 280g plain flour
For the filling
- 75g vegan butter
- 100g icing sugar
- (Optional – see notes) 2 tbsp custard powder
- 2 tbsp cocoa powder
- 30g dark chocolate, melted
Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
Meanwhile, preheat the oven to 180°C / 160° fan and line a baking tray with parchment paper.
Once the dough is chilled, roll out to approximately 1/2 cm thickness and cut into rectangular shapes. I used this biscuit cutter. Gently place on the baking sheet and bake for 15-20 minutes.
Leave to cool completely before adding the filling.
To make the filling, cream the butter and icing sugar together until fluffy. Add in the custard powder – if you want to omit, see notes. Add the cocoa powder and melted chocolate and whisk again until smooth. It should be like a rich, thick buttercream.
Take two biscuits and spread a teaspoon of the filling onto one and very gently sandwich the other on top. It doesn’t have to be neat! Repeat with the remaining biscuits and leave to set in the fridge.
Keeps in the fridge for up to a week. The filling will soften slightly and room temperature but should still hold together well.
*Custard powder – Optional but really adds the classic flavour. Usually vegan but check packaging. If you want to omit, simply add the cocoa powder and melted chocolate then if you need to, adjust the amounts of cocoa powder and icing sugar until you have a thicker consistency.
What British biscuit shall I veganize next? Nice biscuits? Digestives?