British Bourbon Chocolate Biscuits with Three Buttercream Fillings

Name: British Bourbon Chocolate Biscuits with Three Buttercream Fillings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: For the Biscuits:; 140 g all-purpose flour; 40 g corn starch; 40 g cocoa powder; 1/8 tsp kosher salt or fine sea salt; 110 g unsalted butter; 110 g superfine sugar; 1/4 cup whole milk; Sprinkling sugar; For the fillings:; 3 oz half stick unsalted butter, at room temperature; 6 oz confectioner's sugar; and either:; 3 oz 85g plain milk chocolate (50-60% cocoa solids) or; 4 oz 1/2 cup smooth peanut butter or; 1 tsp matcha; 2 tsp whole milk

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5.0

9 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Course
Dessert, Baked Goods
Cuisine
British

British Bourbon Chocolate Biscuits with Three Buttercream Fillings

Penelope Carr

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Classic British chocolate teatime biscuits, with a traditional chocolate cream filling and two bonus fillings - whipped peanut butter, and matcha green tea with vanilla. These crisp, dark chocolate wafers are the perfect companion for a cup of tea or your preferred alternative.

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Ingredients

For the Biscuits:
140 g all-purpose flour
40 g corn starch
40 g cocoa powder
1/8 tsp kosher salt or fine sea salt
110 g unsalted butter at room temperature
110 g superfine sugar
1/4 cup whole milk
Sprinkling sugar
For the fillings:
3 oz half stick unsalted butter, at room temperature
6 oz confectioner's sugar
and either:
3 oz 85g plain milk chocolate (50-60% cocoa solids) or
4 oz 1/2 cup smooth peanut butter or
1 tsp matcha
2 tsp whole milk

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Instructions

Line two baking sheets with parchment paper or a silicon mat.
Sift the flour, corn starch, and cocoa together. Mix in the salt.
Cream the butter and sugar together in a food mixer for 2 minutes until fluffy.
Add in the flour and mix until combined.
Add just enough milk to form a stiff dough ball.
Roll the dough to 1/8" and cut or stamp into rectangles 60mm x 30mm or 2" x 1". Stamp if you like, or if not just prick holes across the biscuit with a skewer or fork.
Add sprinkling sugar, if using.
Preheat oven to 350F.
Chill biscuits for 30m in fridge, then bake for 12-15m. Once baked, cool on a wire rack.
To make filling:
Cream the butter in a food mixer until fluffy, and then gradually mix in the confectioner's sugar.
If making the chocolate version, heat chocolate in a bowl over a hot water bath until just melted, then cool to room temperature. Add to the butter and sugar and mix until combined.
If making the peanut butter variation, add the peanut butter into the butter and sugar.
If making the matcha version, dissolve the matcha powder in the milk, then add to the other ingredients.
Sandwich two biscuits together with a little of the filling, and store refrigerated until ready to serve. Biscuits should keep for 3-4 days.