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Homemade Bourbon Biscuits

4.40 from 5 votes

Bourbon Biscuits, made with wheat flour, is a delicious treat to the eyes as well to the tongue. Very simple to make and healthy too. Crunchy from outside with a soft, creamy centre is sure to win hearts.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6


  • Wheat flour 1 Cup 130 g
  • A Pinch of Salt
  • Cocoa Powder 1/4 Cup
  • Brown Sugar 1/4 Cup
  • Unsalted Butter 40 g little less than 1/4 Cup
  • Oil 2 Teaspoon
  • Vanilla Essence 1 teaspoon
  • Honey 1 tablespoon
  • For Filling: Butter 1 tablespoon
  • Powdered Sugar 2 tablespoon
  • Cocoa Powder 1/2 tablespoon
  • Milk 1 to 2 tablespoon
  • To Sprinkle: White Sugar 1 tablespoon


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


1. These will be very soft on taking out of oven. Let them cool on a wire rack, then will get  crisp. Always keep them on 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.

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4.40 from 5 votes

Samira Gupta
Samira Gupta

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