Chocolate Bourbon Biscuits (GF, VG)
Let’s REVAMP a classic biscuit for everyone to enjoy! Gluten free and vegan chocolate bourbon biscuits that taste like the original. Yet are healthier and fun for all the family to make.
Voted the fifth best biscuit for dunking in a cup of tea here in the UK. You can’t go wrong with these chocolate bourbon biscuits. Deliciously crisp on the outside and soft in the middle biscuits. Sandwiched with a smooth chocolate buttercream filling.
Why are there holes in the biscuit?
To stop the biscuits from cracking and allow steam to escape while the biscuits bake.
This is not the first classic biscuit I’ve revamped. Check out these Custard Creams here biscuit I made a few months ago. They are one of my most requested biscuit to make.
Looking for more recipes:
For both of the biscuits I used a set of cookies cutters made by Dexam, which I bought of amazon, they come in a pack of four. Jammie dodgers, party rings, bourbon biscuits and custard creams.
Ingredients used:
GF plain flour
Coconut oil
Cocoa powder
Natvia sweetener
Coconut milk
Vegan butter
Icing sugar
Baking powder
Baking soda
Salt
Final Verdict
These bring back great memories and taste just like I remember. The texture of the biscuit is crisp on the outside and soft in the middle. The buttercream filling is smooth and indulgent. Which also adds more sweetness to the biscuits, since the biscuits them self are low sugar. Which makes for a more balanced overall flavor, than the original chocolate bourbon biscuits.
Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.
Chocolate Bourbon Biscuits (GF, VG)
Let’s REVAMP a classic biscuit for everyone to enjoy! Gluten free and vegan chocolate bourbon biscuits that taste like the original. Yet are healthier and fun for all the family to make.
Ingredients
Bourbon biscuits
- 200 grams Gluten free plain flour
- 60 grams Coconut oil (melted)
- 20 grams Cocoa powder
- 40 grams Natvia sweetener
- 6 tbsp Coconut milk i used alpro
- 1/2 tsp Baking soda make sure there gluten free
- 1/2 tsp Baking powder make sure there gluten free
- 1/2 tsp Vanilla extract
- Pinch of salt
Buttercream filling
- 90 grams Stork butter i used storks original baking block
- 40 grams Cocoa powder
- 140 grams Icing sugar
- 2 tsp coconut milk
Instructions
-
Preheat oven to 170c
-
Combine flour, cocoa powder, baking powder, baking soda and salt together in a small mixing bowl.
-
Melt coconut oil in the microwave in short bursts until completely melted
-
Add all the biscuit ingredients together and mix until a smooth dough is created. Make sure your dough isn't to crumbly. Add more coconut milk if required.
-
Roll the dough in between to sheets of grease proof paper to stop the dough from sticking to the work surface or rolling pin.
-
Either using a bourbon cookie cutter or a small rectangular cutter cut out 30 rectangular This will create 15 complete bourbon biscuits.
-
Bake in the oven at 170c for 14-16 minutes. Be careful not to burn the biscuits as they are harder to tell when done since they are already brown in colour.
-
Remove from oven and leave to cool on the baking tray for 5 minutes to firm.
-
Move biscuits to a wire rack to cool completely before adding the buttercream filling.
Buttercream filling
-
Add softened butter to a medium sized mixing bowl along with the icing sugar and cocoa powder.
-
Beat the ingredients together until a smooth.
-
Add coconut milk to the buttercream to create a spreadable consistency.
Assembly
-
Take one biscuit and add 1-2 tsp of buttercream filling then add another biscuit on top to sandwich the buttercream between the two biscuits.
-
Store the finished biscuits an air tight container for up to 7 days.
