Bourbon biscuits are the best! They are always the first to go when the biscuit tin is offered around, and I’ve finally mastered a way to make them myself. The glossy chocolate filling sandwiched between the crunchy biscuits is totally irresistible. Plus, you can choose whichever nut butter takes your fancy. I often reach for these as an afternoon treat and they’re perfect for sharing when friends and family come round for a cup of tea, too.
For the Biscuit
- 150g (1 cup) Oat Flour
- 30g (1/3 cup) Coconut Sugar
- 60g (1/2 cup) Coconut Oil, melted
- 75ml (1/3 cup) Maple Syrup
- 2 heaped tbsp Cacao Powder
For the Filling
- 2 heaped tbsp Cashew Butter (or any other nut butter)
- 6 tbsp Maple Syrup
- 3 tbsp Cacao Powder
- 1 tbsp Coconut Oil
- 1/4 tsp Vanilla Powder
- Pinch of Salt
Pre-heat the oven to 180 degrees celsius.
Place all of the biscuit ingredients into the food processor and blend until it sticks together.
Shape the mix into a ball and then, on a sheet of greaseproof paper, use a rolling pin to roll it out thinly (about 2-3mm thick).
Use a knife to cut it into a square, and then rectangles. Repeat this to use up any edges so you end up with 24 biscuits. Bake in the oven for 12-15 minutes.
To make the filling, stir all of the ingredients together really well in a saucepan. Place on a low heat so it all combines and you have a thick mixture. Place in fridge for 10-15 minutes to firm up.
Once the biscuits have baked, leave them to cool completely - they will firm up as they cool. Finally, assemble into bourbons taking two biscuits and spreading the filling in-between. Store in the fridge.