Homemade Bourbon Biscuits (Vegan, Gluten-free)

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Crispy, not-too-sweet cocoa biscuits sandwich creamy chocolate cream filling, these Homemade Bourbon Biscuits are perfect with oat milk or for afternoon snacks!

Story behind these Homemade Bourbon Biscuits

Bourbon biscuits are common biscuits in most UK grocery stores. They are made of two rectangular chocolate biscuits sandwiching a chocolate buttercream filling.

Saying it might sound funny, but it’s true. I really thought there was really Bourbon in the store bought biscuits the first time I heard this baked goods’ name. 

But of course they are alcohol-free afterwards, especially you don’t show your ID when buying them. (smile)

Even though store bought bourbon biscuits are common and budget-friendly, I still want to make my own oat-flour, gluten-free version. Hence, here we are!

What do we need for Homemade Bourbon Biscuits

• Oat flour: This is a special oat flour version, hence here it is! You can use store bought oat flour or make your own by grinding some instant oats in a blender. Just make sure it’s super fine.  
• Cornflour: make some adjustment to the dough, so the final biscuits have a more delicate texture. 
• Dutch-processed cocoa powder: Give these biscuits the toasted taste and a more deeper depth of flavour.
• Baking powder: As a leavening agent, so the biscuits won’t be too dense.
• Coconut sugar: I really love the caramel taste of coconut sugar. Alternatively, you can also use organic cane sugar or soft brown sugar.
• Salt: We just need a tiny bit. A little goes a long way.
• Non-dairy margarine (vegan spread): Margarine gives these biscuits a slight buttery taste, also making it easier to handle the dough.
• Powdered sugar & Dark chocolate: These two are for the filling, making a very dangerous combination.

How to Make Bourbon Biscuits

First, let’s make the Cocoa Biscuits:

• Start by preparing for the baking: Preheat oven to 165°C. Line a baking sheet with baking paper or baking mat.
• Mix dry ingredients first then add the wet ingredients: In a bowl, mix oat flour, cornflour, cocoa powder, baking powder, coconut sugar, and salt. Then add the melted margarine and water. Mix to incorporate. After that, use your hand to form it into a flat dough.
• Roll out the dough into a rectangle shape: Place the dough between two large pieces of baking paper. Use a rolling pin to roll out the dough into about 2 mm thick. Use the cookie cutter to cut out the cookie dough, roughly 6 × 3 cm. Imprint the words on half of them if you got the tool.
• Take them to bake then chill: Transfer the cut-out cookie dough onto the prepared baking sheet, evenly spaced. Bake them at 165°C for 8–10 minutes until they are firm to the touch. Then transfer the baking sheet onto a wire rack to cool down.

Then make the cream filling

• Melt the chocolate in a microwave or a double boiler. Stir occasionally to make sure it’s fully melted. Then let it cool down for 10 minutes.
• Mix the other ingredients (add margarine, sift in powdered sugar, and cocoa powder) in a bowl. Use a whisk to cream them together. 
• Combine chocolate and cream mixture: Add the melted chocolate to the sugar cream mixture. Use a silicone spatula to incorporate all together.

Time to assemble

• Pair and add filling: Pair the biscuits after the biscuits have cooled down. Then spread about 1 teaspoon of the cream mixture on one of the two. Add the other biscuit on top. Gently press them so they can stick together. Repeat to finish all biscuits. Then time to dive in!

How to Store Homemade Bourbon Biscuits

Store these bourbon biscuits in an airtight container or jar in the fridge. They should last for 10–14 days.

Questions You Might Have

Got more questions? Let me know by commenting down below!

Final words

Compare to common store bought version, these homemade bourbon biscuits are more crumbly in texture with more depth of flavours (in my humble opinion at least). Jonathan loves them very much as well, so I hope you will love them too! Happy baking! —  Nora