Make your own vegan Bourbon Biscuits! Because homemade always tastes better… Special cookie cutters optional.
Well, it was only a matter of time.
I’ve conquered the vegan jammie dodger (now in more demand than ever due to the fact the shop-bought ones are no longer vegan-friendly), custard creams and even iced gems.
And when I got these fantastic biscuit cutters for Christmas, I couldn’t wait to recreate the Bourbon biscuit!
I did hesitate before posting these photos as I’m aware I’ve rolled these biscuits far too thick.
But they are still delicious and at least it proves they’re homemade (as if that was ever in question…)
The flavour of these biscuits are much more chocolatey than shop-bought bourbon biscuits. But, if we’re being honest with ourselves, as much as we love the bourbon biscuits, they could stand to be a lot more chocolatey.
This is actually a much-needed improvement, I reckon..
So if you’re looking for dairy-free chocolate biscuit heaven, give these a shot.
More vegan remakes of classic British biscuits
Vegan Bourbon Biscuits
A classic British sandwich-style biscuit with two chocolate shortbread biscuits, filled with a chocolate buttercream filling.
For the biscuits
- 200g dairy-free butter
- 100g caster sugar
- 2 tbsp cocoa powder
- 280g plain flour
For the filling
- 75g vegan butter
- 100g icing sugar
- (Optional - see notes) 2 tbsp custard powder
- 2 tbsp cocoa powder
- 30g dark chocolate, melted
Cream the butter and sugar together. Stir in the flour and cocoa powder and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
Meanwhile, preheat the oven to 180°C / 160° fan and line a baking tray with parchment paper.
Once the dough is chilled, roll out to approximately ½ cm thickness and cut into rectangular shapes. I used this biscuit cutter. Gently place on the baking sheet and bake for 15-20 minutes.
Leave to cool completely before adding the filling.
To make the filling, cream the butter and icing sugar together until fluffy. Add in the custard powder - if you want to omit, see notes. Add the cocoa powder and melted chocolate and whisk again until smooth. It should be like a rich, thick buttercream.
Take two biscuits and spread a teaspoon of the filling onto one and very gently sandwich the other on top. It doesn't have to be neat! Repeat with the remaining biscuits and leave to set in the fridge.
Keeps in the fridge for up to a week. The filling will soften slightly and room temperature but should still hold together well.
*Custard powder - Optional but really adds the classic flavour. Usually vegan but check packaging. If you want to omit, simply add the cocoa powder and melted chocolate then if you need to, adjust the amounts of cocoa powder and icing sugar until you have a thicker consistency.
Can I replace plain flour with gluten free flour?
You can! It may be a little dry compared to the original recipe but should still work just fine.
The instructions says ‘cream the butter, vanilla and sugar together’ – did you mean cocoa powder rather than vanilla? Or do I need to add vanilla too? Thank you in advance
Hi Evie – I’ve already spoken to you by email but replying here too for anyone else with the same question. The recipe has now been updated with corrected instructions :-) Vanilla is optional.
What an amazing recipe!! I’ve started cooking it already, hopefully, they’ll be as good as it seems!
Hope you enjoy them!
Keira Ball says
WOW. I never thought, I can make my fav biscuits at home. Yummy, can’t wait to grab it.
Homemade is always better! Hope you get to try the recipe :-)
Maha Bachar says
I can’t wait to make this recipe, what I liked are the simple ingredients and the style.
How did you press the word BOURBON? That is a lovely presentation. Thank you for sharing.
Thanks Macha. I used a special biscuit cutter which I’ve linked to the in the recipe!
so yummy!! i love it! i ll definitely try it!!
I;m going to have to try these biscuits Aimee! Love the look of them :)