Bourbon creams – a touch of nostalgia

I bought these cute classic British biscuit stamps a couple of weeks ago and to be honest they might have sat in a drawer in pristine condition for a long time! I am not hugely attracted by biscuits, neither eating them or making them, so I gave myself a push to see how they would turn out. An Internet search for classic British biscuits threw up a Guardian newspaper article by Rosie Reynolds where she covered bourbon creams and Jammie Dodgers. So here goes with the bourbon creams…

 

Bourbon Creams

  • Servings: 15
  • Difficulty: easy
  • Print

 

Ingredients

  • 175g flour
  • 50g cocoa powder
  • 1 tsp ground ginger
  • 125g unsalted butter softened
  • 75g soft light brown sugar
  • 75g golden caster sugar
  • Seeds of a vanilla pod or 1 tsp vanilla extract
  • 1 egg

For the chocolate filling

  • 75 g good quality chocolate ( I used callebaut 70% chips)
  • 75 g unsalted butter
  • 75g icing sugar
  • 1 tbl bourbon (optional) or my favourite as a counter to chocolate, a tbls espresso coffee.

Method

  • Weigh the flour, cocoa and ground ginger into TM bowl. 'Sift' by milling sp4 for 10 seconds
  • Tip out and set aside
  • Soften butter 50° if necessary sp3
  • Add sugars, egg, vanilla, espresso and dry ingredients
  • Mix dough setting for 3 minutes
  • Tip out onto cling film, pull together and refrigerate for at least 30 minutes
  • PREHEAT OVEN TO 180°C/365°F ( I baked in lower baking Aga)
  • Line two baking sheets with baking parchment
  • Roll out a thickness of about 5mm and press out rectangular shapes, space on parchment (mine didn't spread when baked so you can put them quite close.
  • Return to fridge for 20 minutes before baking in preheated oven.
  • Bake for 8-10 minutes
  • Cool on tray before filling with chocolate cream

To make the filling

  • Chop chocolate in TM bowl for a couple of seconds sp 4
  • Scrape down side and melt 50°
  • Add butter and continue to melt at 50° sp 2
  • Add icing sugar and bourbon or ginger and mix well sp3
  • Leave to cool before emptying into piping bag
  • Pipe filling over half the biscuits. Sandwich together and chill before eating.

 

Enjoy!

Nothing wrong with a little nostalgia!

Anne

 

8 Comments Add yours

  1. These look so mouthwatering! 🙂

    Like

  2. Wow, they look just like the real thing! Yum!

    Liked by 1 person

    1. vannillarock says:

      Thank you – a really lovely compliment!

      Liked by 1 person

  3. Nandini says:

    I grew up eating a lot of BourBon biscuits and still love them a lot till this day. Now my kids enjoy them as well. Thanks for sharing the recipe Anne. Hopefully I will attempt to make them soon 🙂

    Liked by 1 person

    1. vannillarock says:

      So pleased you are a bourbon fan and raising more! Do let me know if you try them. The shop bought do taste different- of course they would, they sit on store shelves for months!
      Mine are quite chunky – this recipe would make 20 or more of you like them thin.
      Anne

      Liked by 1 person

      1. Nandini says:

        Will surely do Anne. And also Thank You for giving me an idea of the serving sizes. It’s a great help when I cook.

        Liked by 1 person

      2. vannillarock says:

        Thank you- You are very welcome!
        I am sure, like me, you understand that serving sizes can be a bit like how long is a piece of string!

        Liked by 1 person

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