27/08/2026
I’ve taken a classic Bourbon biscuit recipe and given it a little twist 👀
Essentially, we’ve removed the cocoa powder, added a little extra vanilla, and swapped the milk chocolate for white chocolate to create these delicious white chocolate Bourbons 🤍
The buttery biscuit and white chocolate buttercream go perfectly together, especially when dunked into a nice cuppa tea ☕️
Ingredients
Biscuits
200g unsalted butter, softened
100g caster sugar
1-2 tsp vanilla
360g plain flour
2–3 tbsp milk
White chocolate buttercream
125g unsalted butter, softened
250g icing sugar
150g white chocolate
1tbsp boiling water
Method
- Cream the butter and sugar together, then mix in the vanilla.
- Add the flour mix until a dough forms, using a little milk if needed.
- Chill the dough for 30 minutes.
- Heat the oven to 180°C / 160°C fan and line baking trays.
- Roll the dough and use the bourbon biscuit cutter to cutout the shapes and stamp the bourbon design
- Bake for 10–12 minutes, then cool completely.
Filling
- Melt the white chocolate and the leave to cool.
- Beat the butter until soft, then gradually mix in the icing sugar.
- Add the melted chocolate and beat until smooth. Loosen with a little boiling water if needed.
- Pipe the filling onto half of the biscuits, then sandwich with the remaining biscuits.
(I had a quite a bit of buttercream leftover so use as you wish!) Recipe adapted from Jane’s Patisserie
