Bourbon biscuits are a favourite in the UK. They are two chocolate biscuits sandwiched together with a chocolate cream filling.
I found a recipe for a dessert(he called it pudding) in Gary Rhodes’ Step by Step Cooking. It was for two large bourbon biscuits, sandwiched by two layers of chocolate brownie and a layer of chocolate ganache. I rather liked the look of them so I decided I would try to make some, but with a few differences.
There are quite a few steps to making this recipe, but it is really quite simple, if a little painstaking.
In the Gary Rhodes recipe the amount of cocoa powder for the brownies was 115g. I reduced this to 45g since I thought the rich ganache and the chocolate flavour of the biscuit would be more than enough. I also changed the ganache to a simple cream and chocolate mixture, leaving out the sugar and egg yolks. I also decided I wanted something to help the brownies stick to the biscuits, so opted for some raspberry jam. Lastly the original recipe suggested a rich coffee syrup to complement the dessert but I didn’t think this was necessary so I didn’t bother with that.
First you make the biscuit, then the brownies and finally the ganache. Then it is just a matter of assembling everything, using a little raspberry jam as well which helps to stick the brownies to the biscuits.
I am very happy with how mine turned out. They are quite large and quite rich, so I think they are definitely best eaten as a dessert.
For the bourbon biscuits:
- 115g softened, unsalted butter
- 115g caster sugar
- 275g self raising flour
- 1 medium egg, beaten
- pinch of salt
- 45g cocoa powder
- 30-40ml milk
For the brownies:
- 175g unsalted butter
- 45g cocoa powder
- 3 medium eggs(large in USA)
- 350g caster sugar
- 115g plain flour
- 2 tsp vanilla extract
- 2 tbsp strong coffee
- 2 tbsp raspberry jam tor sticking(I used seedless)
For the ganache:
- 250ml double cream
- 230g dark chocolate(chips or finely chopped)
- Start with making the biscuits by creaming the butter and sugar together until fluffy.
- Add the egg and sift in the flour, salt and cocoa powder.
- Mix together until combined, adding the milk until you have a soft dough.
- Put the dough in plastic wrap and chill in the fridge for at least 20 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- Line two baking sheets with parchment paper.
- For the brownies line a large baking sheet that has a lip with parchment paper.
- Melt the butter and whisk together, in a bowl, with the coca powder.
- In a large bowl whisk the eggs and sugar together until thick and fluffy.
- Pour the butter/cocoa mixture into the egg mixture and whisk together.
- Add the flour, vanilla extract and coffee and mix to combine.
- Pour the brownie imxture into the baking tray and spread evenly, to a thickness of about 1 cm(use two baking sheets if one is not large enough, I used a standard UK one and a small one).
- Bake in the oven for about 10-11 minutes, until cooked but still very moist.
- REmove from the oven and place on a wire rack to cool.
- Roll the dough out to a thickness of about 3mm.
- Cut out 16 oblongs 10cm by 6cm(4inches by 2.5 inches).
- Place the cut out dough on the parchment paper and just gently press the corners to round a little.
- Take the dull end of a skewer and poke ten hole, in two rows of 5 on each piece of dough.
- Bake in the oven for 10 minutes and then take out and place on a rack to cool.
- Place the cream in a saucepan and heat until almost, but not quite, boiling.
- Pour over the dark chocolate and stir until the chocolate has completely melted and the mixture has formed a smooth, runny ganache.
- Set aside to cool, in the fridge if you wish.
- The ganache will thicken as it cools, then whisk it to become a little fluffy.
- Cut out 16 oblongs from the brownies, just a little smaller than the biscuits.
- To assemble each bourbon dessert spread a thin coat of jam onto one side of two brownies.
- Place a biscuit, hole side up, onto the raspberry jam.
- Turn one biscuit brownie over and spread a thick covering of ganache all over.
- Place the other biscuit/brownie on top and press down slightly.
- Repeat for the other seven.
Tip: you may have enough dough, brownies and ganache to make more than 8 desserts. So be clever how you cut out and you can then make more.