There’s something irresistibly nostalgic about biting into a Bourbon biscuit—the rich cocoa flavor, the sweet cream filling, and that delightful crunch. Many of us have fond memories of dunking these chocolate treats into our milk, savoring each bite. But what if you could recreate that joy at home, with a healthier twist? Enter the homemade Bourbon biscuit, made without maida (refined flour).
The beauty of this version lies not just in its simplicity but also in the wholesome ingredients that elevate the flavor. Using whole wheat flour lends a nutty richness and a satisfying crunch, making each biscuit a delightful snack. You might be surprised to learn that going for whole grains doesn’t compromise on taste—if anything, it enhances the overall experience!
The cream turns out to be light yet rich, with just the right sweetness that you won’t believe it’s made at home. It’s the kind of filling that makes you want to indulge in a few more biscuits than you planned!
Whether you’re enjoying them with your morning coffee, sharing them at a gathering, or simply treating yourself, these homemade Bourbon biscuits are a delightful way to satisfy your sweet tooth without the guilt of refined flour. Get ready to embrace the crunch and creaminess of a classic favorite, reimagined with wholesome ingredients that you can feel good about.
WHAT YOU’LL LOVE ABOUT THIS
- Irresistible Crunch
- Easy to Make
- Nostalgic Flavor
- Decadent Cream Filling
INGREDIENTS USED IN MAKING HOMEMADE BOURBON BISCUIT
WHOLE WHEAT FLOUR
Whole wheat flour adds a nutty flavor to the biscuits, enhancing their taste profile. The bran provides a slight crunch, which contributes to the overall texture of the biscuit. While it may make the dough a bit denser than using maida, it results in a more substantial and satisfying bite. Whole wheat flour can be used in various baked goods, from cookies to breads. It can often be substituted in recipes that call for refined flour, though adjustments in liquid and rising agents may be necessary. The fiber content aids in digestion and promotes a feeling of fullness, making it a healthier option for baking.
COCOA POWDER
Cocoa powder is made from fermented and roasted cocoa beans, resulting in a concentrated chocolate flavor. It brings a deep, rich taste to the Bourbon biscuits, making them deliciously chocolaty. The bitterness of cocoa balances the sweetness of the cream filling, creating a harmonious flavor profile. It’s low in calories and fat, making it a great way to add chocolate flavor without excess sugar or fat. I usually use hershey’s cocoa powder or van houten cocoa powder for my recipes.
BUTTER
Butter not only adds richness and flavor but also contributes to the overall mouthfeel of the biscuits. The creaminess from the butter enhances the chocolatey flavor of the cocoa powder and the sweetness of the filling.
Using cubed and cold butter is crucial in baking, especially for achieving the perfect texture in biscuits. Cold butter helps create a flaky, tender crumb. When cold butter is cut into the flour, it creates small pockets of fat that melt during baking, leading to a light and airy texture.When using cold butter, it’s essential to cut it into the dry ingredients until the mixture resembles coarse crumbs. This ensures that the butter remains in small chunks, which will create that desirable texture when baked.
CONDENSED MILK
Condensed milk serves as a sweetener, providing a rich, sugary flavor that enhances the overall taste. Its sweetness helps balance the bitterness of cocoa powder, creating a harmonious flavor profile. Condensed milk adds moisture to the dough, ensuring it holds together well. This is particularly important when using whole wheat flour, which can sometimes yield drier doughs. The thick consistency of condensed milk helps bind the ingredients, making the dough easier to work with.
HOW TO MAKE CHOCOLATE CREAM FOR HOMEMADE BOURBON BISCUIT
BUTTER
Softened butter is crucial for creating a smooth and creamy texture in the chocolate cream filling. When butter is at room temperature, it becomes pliable and easy to incorporate into other ingredients. When you beat softened butter, it traps air, helping to create a light and fluffy filling. This aeration is essential for achieving a delightful mouthfeel.
ICING SUGAR
Icing sugar (also known as powdered sugar or confectioners’ sugar) is finely ground sugar that dissolves quickly and easily, making it perfect for frostings and creams. It provides the necessary sweetness for the chocolate cream. The sugar also helps stabilize the cream, ensuring it holds its shape when piped between the biscuits. This keeps the filling intact and prevents it from oozing out.
COCOA POWDER
Unsweetened cocoa powder brings a deep, chocolatey flavor to the cream filling. Its bitterness beautifully complements the sweetness of the icing sugar, creating a balanced taste. Cocoa is also packed with antioxidants, making it a slightly healthier option when you’re craving something sweet.
MILK
Milk adds moisture to the chocolate cream, ensuring it has a smooth and spreadable consistency. The amount of milk can be adjusted to achieve your desired texture—less for a thicker filling and more for a thinner cream. The fat in milk helps to emulsify the ingredients, ensuring a uniform mixture without any separation. This is important for achieving that creamy texture that fills the biscuits perfectly.
EQUIPMENTS USED IN MAKING HOMEMADE BOURBON BISCUIT
This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
Rolling pin to roll out the dough.
Use a pizza cutter or a knife to cut the rectangles out of the dough.
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TIPS TO MAKE HOMEMADE BOURBON BISCUIT
- Choose a high-quality cocoa powder for the biscuit dough to get a rich chocolate flavor. I use hershey’s cocoa powder or van houten cocoa powder for my recipes.
- For that signature Bourbon look, poke holes on the biscuit using a skewer or fork before baking and sprinkle some granulated sugar on top.
- Always use cold and cubed butter while making these cookies. It ensures that the fat is evenly distributed without fully melting into the dough. This creates small pockets of butter that steam during baking, resulting in a crisp and slightly flaky biscuit.
- Roll the dough out evenly to ensure all biscuits bake uniformly. Use a rolling pin and parchment paper to roll out the dough.
- Spread the filling evenly between two biscuits and press them together lightly. Too much pressure can make the filling ooze out.
- To maintain crispness, store the biscuits in an airtight container. These can last for up to a week when stored properly.
- 1+1/4 cup whole wheat flour (atta)
- ¼ cup cocoa powder
- 5 tbsp butter, cubed and cold
- ½ cup condensed milk
- Chocolate cream
- 2 tbsp butter, softened
- ½ cup icing sugar
- 2 tbsp cocoa powder
- 1 tbsp milk
- To make the biscuit dough, combine wholewheat flour, cocoa powder and butter in a bowl. Using your fingers, break down butter cubes in dry ingredients and keep doing it till you reach a sandy texture.
- Add in condensed milk in and bring the dough together.
- Place the dough between two sheets of parchment paper and roll out the dough using a rolling pin. Roll it to about half an inch thick.
- Now, using a knife or pizza cutter cut the dough 3*1.5 inches rectangles each. Using a skewer make classic dents on the top and sprinkle some granulated sugar.
- Bake these in a preheated oven at 180 degree celsius for 10-12 minutes.
- Meanwhile, prepare the chocolate cream by mixing butter and icing sugar until light and fluffy. Then combine cocoa powder and milk to make a smooth chocolate cream.
- Once the biscuits come at room temperature, sandwich the biscuits with chocolate cream and enjoy!
If you like my homemade bourbon biscuit recipe and happen to make them in your kitchen, , do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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