How to make Bourbon Biscuits in the comforts of your kitchen

How to make Bourbon Biscuits in the comforts of your kitchen…

bourbon biscuits 1

Homemade Bourbon biscuits: A Healthy delicious treat to the eyes as well to the tongue.

A favourite of all children. Give it to any child and look at the smile on his/her face. The chocolatey crunchy biscuit is loved by all.

This is the latest addition to my recipe diary and has already won too many hearts. A  super duper hit.

A few days back, while browsing the net, I happened to see this recipe. It immediately caught my attention and I decided to try it.

While making, the shiny brown dough was very appealing and later the biscuits too turned out good. The taste was superb but somehow the crunch was missing. They tasted like a flat chocolate cake or say soggy biscuits. I don’t know where I went wrong but I was not at all happy with the result.

Next day again I decided to try but with some changes in the recipe. Since the bug of healthy eating has bitten me too, first of all, I just replaced all-purpose flour with wheat flour. Some more tweaks here and there and yes, I got a perfect lot of Bourbon biscuits. Crunch, taste, texture…. everything was just perfect. Everybody liked it.

 Bourbon-Biscuits

So here I share with you a very healthy delicious recipe for homemade Bourbon biscuits. Once you go through the recipe you will realise how simple it is to make them. Requires very fewer ingredients and that too readily available in your kitchen.

Preparation time: 2 sessions of 10 minute each

Baking time: 16-18 minutes

Yields: 20-22 pieces

Ingredients

For Biscuits

1 Cup(130 gms)  Wheat flour(atta)

1/2 tsp Baking Soda

A Pinch Salt

1/4 Cup Cocoa powder

1/4 Cup Brown sugar

40 gm( little less than 1/4 cup) Unsalted Butter (see Note 3)

2 Tsp Oil

1 Tsp Vanilla Extract

1 Tbsp Honey

1/4 Cup Milk

For filling

1 Tbsp Butter

2 Tbsp  Powdered sugar 

1/2 Tbsp Cocoa Powder

1 to 2 Tsp Milk

To Sprinkle

1 Tbsp White sugar

 

Method

For Biscuits

  1. Mix flour, salt, baking soda, cocoa powder and brown sugar.
  2. Rub in oil and cold butter till the flour resemble crumbs.
  3. Add honey and vanilla extract.
  4. Add very little milk,  1/2 tsp at a time.
  5.  Now, without kneading, just gather the dough into a big ball.
  6. Once the dough is gathered, wrap it in cling film, cover and keep in the refrigerator for 15-20 minutes.
  7.   Take out of the refrigerator and divide the dough into 2 or 3 parts.
  8.  Now place one part of the dough between plastic sheets, roll it into a sheet of  1/4″ thickness. Don’t bother to have smooth edges.
  9.  Cut rectangles of  6″ by 3″ or any other preferred size with the help of a knife or pizza cutter.
  10.  Collect the leftover pieces, mix it in the remaining dough and repeat till all the dough is fully consumed.
  11. On the cut rectangles, sprinkle sugar, press a little with fingers and prick holes using a fork.
  12.  Transfer these to parchment paper and again refrigerate for 15-20 minutes, till the oven gets ready.
  13.  Preheat oven at 180 degrees for 15 minutes.
  14.  Reduce oven temperature to 160 degrees and bake biscuits for 16-18 minutes.
  15. Take out of the oven, keep it on a wire rack. Let the biscuits cool completely.
  16.  Once cooled, sandwich filling and store in an airtight container.
  17.  Serve with love…. tea/smoothie optional.

 

For filling

 1.  In a bowl, mix butter, icing sugar and cocoa powder.

 2. Make a thick paste by adding milk, very little at a time.

 3. Keep it covered.

Notes

 1. These will be very soft on taking out of the oven. Let them cool on a wire rack, then will get crisp. Always keep them on a wire rack to prevent getting soggy from underneath.

 2. Apply filling once they are cool.

 3. If using salted butter, then don’t add salt.

 4. While rolling, avoid using dry flour. Place it between plastic sheets and you will be able to roll it without any difficulty.

 5. Can use butter paper in place of parchment paper.

 6. Use any oil, refined/olive/canola or any other. I used groundnut oil. Avoid mustard and coconut oil, owing to their strong flavours.

 7.  Please use standard measuring cups and spoons used for baking. Tbsp means tablespoon and tsp mean teaspoon.

 

Related Recipes  Digestive Biscuits

If you have liked this recipe or any of my other recipes then please leave a comment below. Your feedback fuels my enthusiasm to post more good content.

Also, join me on my Facebook page for more interesting tips and facts.

Thanks,

Samira

Testimonies

Deepti Vimal Pandey

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