The holiday season brings many joys, and cookies definitely top that list.
Growing up, my family didn't partake in the traditional Christmas cookie exchange. My passion for baking during the holidays has blossomed over the past few years as I've celebrated with friends. In this short time, I've discovered some delightful favorites: my coworker's incredible pumpkin truffle cookies, my best friend's seven-layer bars, and another pal's unbeatable chocolate chip cookies.
This year at work, we're hosting a cookie exchange, where everyone brings a batch of their cherished cookies to share. We're even sending cookie boxes to team members spread across the country. My colleagues are pondering which cookies best represent them; we've discussed buckeyes, a midwestern classic, and some are crafting unique takes on sugar cookies. I'll be contributing a batch of Bourbon biscuits, the cookie that captures my childhood memories.
Despite the name, Bourbon biscuits contain no actual bourbon. I'm not sure why they're called that, but I know I adore them. During our trips to the Indian grocery store across town, my mom would let my brother and me choose one packaged treat from the snack aisle. We'd sometimes opt for plain tea biscuits for chai dipping or coconut-flavored goodies, but Bourbon biscuits were a no-brainer choice for me.
These are sandwich cookies made of two chocolate shortbread-like biscuits filled with chocolate buttercream. They snap when broken and have a soft, sweet filling, making them perfect for tea time, midnight snacks, or any moment you crave a sweet treat.
Simple to whip up, they satisfy any chocolate craving. I've tweaked the original recipe by swapping buttercream for chocolate hazelnut spread, enhancing the flavor. These Bourbon biscuits are set to be a staple in my cookie box this season, and if I'm feeling generous, I might share a few. Scroll down for the recipe.
Ingredients
Ingredients
- 1/2 cup softened butter
- 3/4 cup powdered sugar (110 g)
- 1 1/2 cups flour (195 g)
- 2 tablespoons milk powder
- 5 tablespoons cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon espresso powder
- 1/4 teaspoon salt
- 4 tablespoons milk
- Chocolate hazelnut spread for filling
Instructions
- In a stand mixer bowl, combine softened butter and powdered sugar. Beat until light and fluffy, ensuring the sugar is well mixed in.
- Sift together flour, milk powder, cocoa powder, baking powder, espresso powder, and salt. Gradually mix this dry blend into the whipped butter and sugar. The dough should be crumbly. Scrape down the bowl sides.
- With the mixer on low speed, add milk one tablespoon at a time until the dough holds together without being sticky. Shape the dough into a disc, wrap in plastic, and refrigerate for at least an hour, preferably longer.
- Preheat your oven to 350 degrees F.
- Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll to about 1/8 inch thickness. Thicker cookies will be softer when baked.
- Cut the dough into rectangles measuring about 4 inches by 2 inches, and arrange on a parchment-lined baking sheet.
- Bake for 11-12 minutes. Watch closely to avoid overly browned bottoms.
- Allow to cool after baking.
- Once cool, spread chocolate hazelnut filling between two cookies and sandwich them together. Enjoy!
Comments (4)
- Debraj76 says: December 13, 2019 at 10:24 am
I didn't see the bourbon in the recipe – ??? These sound amazing!
Reply- Suruchi Avasthi says: December 13, 2019 at 1:25 pm
Hey Debbie – that's right, there's no actual Bourbon in the recipe, it's just what the biscuits are called!
Reply
- Suruchi Avasthi says: December 13, 2019 at 1:25 pm
- Guy says: January 22, 2020 at 7:54 pm
I am OBSESSED with this! I was so confused until I saw that you got these at the Indian store! I've only had Bourbon cookies on my trips to India to visit my family ? This is awesome!! Now if you can make a Parle G recipe… ?
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