GIANTS Biscuit 78g x14 per case (Bourbon, Chocolate)

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Add the bourbon biscuits to the bowl of a food processor and blitz until completely broken down into fine crumbs. To create an authentic bourbon sandwich vibe I waited for the cake to cool and then sliced it through the middle to make two thin layers. I then made a regular butter icing, with some added cocoa, and threw in a little bit of caster sugar too for texture. You know how the cream in the middle of a bourbon is just the tiniest bit gritty? That’s what I was going for. We challenged ourselves to create a biscuit range with more indulgence through texture and taste and decided to fully cover our biscuits in milk and dark chocolate. We can create these in various sizes and customize them for seasonal celebration; at Easter the mini chocolate eggs topper was a hit.

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. We like to explore the use of alternative flours and we can produce biscuits with rye, spelt and wholemeal flour, ground almonds, polenta and many more delicious alternatives.Bourbon Biscuits are a British classic, although they were actually invented by a German named Hans Zehnloch. The name has nothing to do with the drink but instead comes from a combination of where they were invented – BOURnville, and the inventor’s hometown of BONN. They also have 10 holes because his last name, Zehnloch, literally means ’10 holes’. Being a chocolate factory who are we not to try our hand at the humble bourbon? We’ve given it a bit of a revamp and tested it on our wonderful regulars at the factory shop. They have given it the green light so here we are…The Lucocoa Bourbon Biscuit. 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.

We created Scottish Scran to not only learn more about Scottish cuisine but to bring it into our home and our kitchen and yours too. Recent Posts This four-ingredient Bourbon Biscuit Cake is SO simple but will definitely impress! You might be wondering how it’s possible to make a four-ingredient chocolate cake and bake it for just 20 minutes, but trust us, it’s easy AND delicious. And it’s full of Bourbon Biscuits! AB // IV // HS // KA27-28 // KW // PA20-49 // PA60-78 // PH17-26 // PH30-44 // PH49-50 // PO30-41 // ZE // BT // IM // TR21-25Ingredients: sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring. We like to explore the use of alternative flours we can produce biscuits with rye, spelt and Wholemeal flour, ground almonds, polenta and many more delicious alternatives. If you want a larger cake then you can double the recipe but will need a longer cooking time. Another option is to make two cakes and sandwich them together with ganache – a bit like a Bourbon Biscuit itself! Decorating your Bourbon Biscuit Cake