Homemade Vegan Bourbon Biscuits
These Homemade Vegan Bourbon Biscuits are even more delicious than store bought. Get the recipe below.
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Store bought biscuits
Did you know that bourbon biscuits are accidentally vegan? That’s right! The chocolate biscuit and chocolate cream filling are both made with completely plant based ingredients! Because of that they are often a stable in my biscuit jar.
But, sometimes you want something a little bit more special. Perhaps you’ve got friends and family coming round and you want to bake a biscuit you know that everyone will love.
With that in mind, I’ve developed a recipe for homemade, vegan bourbon biscuits!
What is a bourbon biscuit?
If you stumbled across this recipe but you’re not familiar with bourbon biscuits let me describe them for you.
They’re a dark chocolate shortbread biscuit filled with a creamy chocolate filling.
The biscuit really melts in the mouth and the filling makes them feel extra special.
How to make chocolate shortbread
The dark chocolate biscuits encasing the creamy chocolate filling are chocolate flavoured shortbread biscuits.
Shortbread is a classic buttery biscuit that originates from Scotland. Traditionally they are made with a ration of one part caster sugar to two parts butter and three to four parts of plain flour.
Of course we can make shortbread vegan by simply swapping the butter for a vegan variety. (But note: it needs to be a block “butter” for the perfect consistency.)
How to make the bourbon biscuit filling
To make a super creamy chocolate filling I’m making a vegan ganache. Ganache requires just two ingredients: cream and chocolate. Or, in our case, vegan cream and dark chocolate.
Depending on the ratio of cream to chocolate that you use you get different consistencies. We’re going to use a ratio of 2 parts dark chocolate to 1 part vegan cream. This gives us a more stiff consistency that we can pipe in between our chocolate shortbread biscuits.
To make the ganache filling, chop the chocolate up into small pieces, warm the cream then pour it over the top of the chocolate. Stir until all of the chocolate has melted.
Keep stirring while it cools. You want it to cool down to a smooth, spreadable consistency.
Once it’s at the right consistency either spread across the biscuits and sandwich together, or put it in a piping back and pipe the ganache between the two biscuits.
The ganache will continue to firm up and stick the two biscuits to one another.
Get the look
If you want your bourbon biscuits to look just like mine you’ll need the following:
- A scallop edged rectangle cookie cutter
- A fork
- A letter stamp
Once you’ve rolled out your dough, cut out your tops and bottoms using the cookie cutter, prick two rows of holes using the fork and write “bourbon” using the stamp.
Simple!
The recipe
Vegan Bourbon Biscuits
Ingredients
For the biscuits
- 200 g vegan butter
- 100 g caster sugar
- 2 tbsp cocoa powder
- 280 g plain flour
- 3 tbsp plant milk
For the filling
- 100 g vegan cream
- 200 g dark chocolate
Instructions
- In a large bowl, cream the butter and sugar together.
- Add the flour and cocoa powder and bring together until it forms a crumbly dough.
- If needed, add the plant milk one tbsp at a time until the dough comes together.
- Tip it out onto a work surface and knead just long enough until you have a ball of dough (you don’t want to over work it.
- Wrap in cling film and chill in the fridge for at least 30 minutes.
- Meanwhile, preheat the oven to 180°C / 160° fan and line a baking tray with baking paper.
- Once the dough is chilled, roll out to approximately ½ cm thickness and cut into rectangular shapes (I like to use a scalloped edge cookie cutter for extra flair). You should have 24 rectangles in total.
- Prick two rows of holes onto 12 of the biscuits and, if you are able to, stamp the word “bourbon” across the centre.
- Place the cookies on the baking sheet and bake for 15 minutes. They will still feel a little soft when they come out of the oven but will harden when they cool.
- Leave to cool completely before filling.
- Once the biscuits are cooled, heat the cream until just starting to boil.
- While its heating cut your chocolate into small pieces and place in a bowl.
- Pour the hot cream over the chocolate and stir until the chocolate has completely melted.
- Stir while the ganache cools. You want it to be thick but still soft enough to spread or pipe.
- Once it’s cooled down to the desired consistency, either spread or pipe the filling on to the bottom of each bourbon and sandwich the top biscuit on top.
Nutrition
Storage instructions
These vegan bourbon biscuits will last up to 3 days in an air tight container.
More vegan biscuit recipes
The biscuit and cookie collection
For the full range of cookie and biscuit recipes on the blog check out the collection here.