Bourbon biscuits

Bourbon biscuits
Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling – and eating them afterwards of course!

  • Preparation and cooking time
    • Prep:40 mins
    • Cook:10 mins
    • Plus freezing
  • Easy
  • Makes 25

  • Vegetarian

Nutrition: Per serving


  • 125g soft unsalted butter
  • 125g golden caster sugar, plus extra for sprinkling
  • 2 tbsp golden syrup
  • 1 large egg, lightly beaten
  • 250g plain flour, plus extra for dusting
  • 50g cocoa powder
  • 1 tsp baking powder

For the filling

  • 150g unsalted butter, softened
  • 360g icing sugar, sifted
  • 4 tbsp cocoa powder
  • pink food colouring


  • STEP 1

    Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry – it should come together as a dough.

  • STEP 2

    Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.

  • STEP 3

    Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they’ll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they’ll break up). Put the dough back in the freezer if it gets too soft.

  • STEP 4

    Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they’re hot. Sprinkle over some sugar. Will keep for a week in an airtight container.

  • STEP 5

    Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.

  • STEP 6

    When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

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