Bourbon creams – a touch of nostalgia

aga, baking, biscuit, thermomix

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



  • 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.


  • 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.



Nothing wrong with a little nostalgia!



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

8 thoughts on “Bourbon creams – a touch of nostalgia”

  1. Pingback: Jammy dodgers- another British classic | vannillarock

  2. 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

    • 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.

      Liked by 1 person

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