Bourbon Biscuits

Preparation info

  • Makes

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Many of the manufactured biscuits that toe buy are not difficult to make at home. Bourbon fingers, for instance, are quite easy to prepare; no special cutters are required, just a good sharp knife.


  • 100 g/4 oz plain flour
  • ½ level teaspoon baking powder
  • 2 level tablespoons cocoa powder
  • 50 g/2 oz butter
  • 50 g/2 oz castor sugar
  • 1 level tablespoon syrup


    Sift together the flour, baking powder and cocoa powder and set aside. Cream the butter and sugar until soft and light, then beat in the syrup. Stir in half the flour mixture and mix with a wooden spoon until smooth. Turn the dough out on to a working surface and knead in the remaining flour.

    Roll the dough out thinly to about 0.5 cm (¼ in) in thickness on a sheet of greaseproof paper. Scatter a little granulated sugar over the surface of the dough and lightly roll the pin over to fix the sugar grains. Cut the dough into neat fingers about 2.5 cm (1 in) wide and 7 cm ( in) long. Using a palette knife lift carefully on to a greased baking tray. Pride each biscuit with the prongs of a fork two or three times. Place in the centre of a slow oven (160°C., 325°F., Gas Mark 3) and bake for 15–20 minutes. Cool before adding the filling.

    Cream the butter until soft, then gradually beat in the sieved icing sugar and cocoa powder. Flavour with a few drops of vanilla essence and sandwich the biscuits in pairs.