Eggless whole wheat Bourbon Biscuit
Easy homemade Eggless Bourbon biscuit recipe that tastes just like the store brought biscuit, made healthy with least number of ingredients in your pantry.
Ingredients
Biscuit Dough
- 100 g whole wheat flour (3/4 cup)
- 50 g butter -room temperature (1/4 cup)
- 25 g cococa powder (3 tablespooon)
- 30-40 g cane sugar (1/4cup)
- 1 teaspoon vanilla extract
Buttercream filling
- 25 g butter -room temperature (1/8cup)
- 15 g cocoa powder (1.5 tablespoons)
- 50 g cane sugar -powdered
- 5 g milk powder (optional)
- 5 g dark chocolate
Instructions
Preparation of chocolate biscuit
- First, Cream the butter and sugar till nice and fluffy. Add the vanilla extract and mix well.
- Next, Sift the cocoa powder and whole wheat flour.
- Add the dry ingrdients to the creamed butter and sugar. Add a teaspoon or two of milk if it is too dry to form the dough. Do not knead the dough just bring it all together.
- Cover and keep the dough for half an hour. In case your dough becomes too sticky you can refrigerate for half an hour so that it can be easily handled.
- Preheat oven at 180 degree celcius.
- Take half portion of the dough and roll it to 1/8 inch thickness inbetween two parchment paper.
- Cut out rectangles and use a skewer make indents on the top.
- Place the biscuits on a baking tray lined with a baking sheet. Sprinkle some sugar granules on each biscuit to give that store bought look.
- Bake in a preheated oven at 180 degrees for 12-15 minutes. Do not over bake, it will be soft and harden on cooling. Keep on the wire rack for further cooling.
Preparation of chocolate butter cream
- Use a hand blender or a wire whisk to cream the butter and sugar till creamy.
- Add cocoa powder and milk powder, mix it well. Finally add the melted chocolate and give it a stir.
- The cream would be soft but it would set at room temperature.
Filling bourbon biscuits with chocolate butter cream
- Once the biscuits have cooled down, sandwich 2 biscuits together with the filling (I had different sizes so I had to literally match 2 same biscuits for the sandwich).
- Prepare all the bourbon biscuit in the same way. Keep it for few hours for the cream to harden and then you can enjoy!Store them in an airtight container and it should stay good for a week.
Notes
- If you don't want to use cane sugar you may replace it with regular sugar.
- You may increase or decrease the amount of sugar in your biscuits based on your liking. I have used 40g and it was perfect for me. The buttercream also has sugar so you have to use the sugar accordingly.
- Butter should be at room temperature which is very important for the creaming process as that would give a good texture to the biscuits.