These Bourbon Creams, more commonly known as Bourbon Biscuits, are a classic UK treat that’s made with rich chocolate cream filling sandwiched between two crisp chocolate biscuits. This particular batch was inspired by the book You Before Me by Jojo Moyes.
It’s been a long time since I read a book that damn near broke me. I think I shed a tear or two for Ira and Ruth in The Longest Ride by Nicolas Sparks last summer, but I think the last book that really truly ripped my heart in two was The Art of Racing in the Rain by Garth Stein back in 2010. The heart just can’t stand up to a story like that.
I don’t mind reading chick lit now and then, but I don’t usually read a lot of it because it all tends to flow together in a Hallmark Channel like stream. Which I have no interest in. Don’t get me wrong, I like a good love story but I like them to have a little sustenance. I’m not sure I’d call myself a hopeless romantic, but I’m a firm believer in love. So when Me Before You decided to waltz into my life thanks to about 50 recommendations and an Amazon sale and crush everything I ever thought I knew about the power of love, I’m left here feeling a bit devastated.
I mean, when you live your life believing that love conquers all, it’s hard to except the honesty and reality of a love story that doesn’t meet those expectations, but yet, in some ways, exceeds them. Louisa Clark and William Traynor made me laugh, made me hopeful, and broke my heart. They bloody held it out there for the world to see and crushed it. Can you tell that I am just completely at a loss with this book right now? I mean, how do I go on from here? I think the best place to start is with cookies. Cookies make everything better, right?
There’s a point in the book where Lou talks about picking up some Bourbon Creams from the cafe. Bourbon? Cream? Obviously I needed to know what these delicious sounding things were. Well, to my excitement, they’re a biscuit/cookie, to my disappointment, there’s no bourbon in them. Bourbon Creams actually got their name from the European royal House of Bourbon, which if you’ve been watching Reign then you’ve met some characters from that house – Hey there, Prince Conde! Bourbon Creams are rich chocolate buttercream sandwiched between two chocolate biscuits, sounds pretty heavenly, right? So l had to whip up a batch to help console myself after finishing the book.
Okay, so back to the book. I know this book has been categorized as a love story and in some ways it is. At it’s roots though, the book is actually about a pretty controversial issue, but I’m not going to ruin anything for you. Honestly, it’s hard for me to give a full review without giving stuff away and it’s actually even harder to write about such a beautiful story. My recommendation to you, if you haven’t read it already, is to go get it RIGHT NOW and start!
I really connected with this book and I took a lot away from it. I only hope that others will do the same. It was the first book I read from my list of 15 Books to Read this Winter, and I think it set a pretty good tone.
Okay, so back to the sweet stuff. These Bourbon Creams aren’t soft like a traditional cookie, they’re crisp and meant to be dipped in coffee, tea, or milk – or hey, how about hot chocolate too! Traditionally Bourbon Creams are made to be rectangular, but since an Amazon third party didn’t feel like doing a good job on their packaging, mine got crushed so I just used a round one, but that’s fine! Just remember it’s crucial to chill your dough – You can see my creative dough chilling methods here.
I hope you enjoyed this installment of Food and Fiction, you can check out my Sassenach Sangria and my Sansa’s Lemon Cakes for more book inspired recipes. Don’t forget to sign up for my newsletter below and follow me on Instagram and Facebook!
Bourbon Creams and Me Before You Review
- Add all ingredients to a food processor and pulse until mixture clumps together. If you have a small food processor, beat ingredients together in a stand mixer with a paddle attachment.
- Spread a piece of parchment paper out on a clean surface and dust with flour, drop dough onto surfaces and bring together in a ball.
- Using a floured rolling pin, roll dough out to be 1/4 in thick.
- Cut out biscuits using a 2 5/8 in round scalloped biscuit/cookie cutter.
- Stamping "Bourbon" on the biscuits is optional, but do so here if you're going to.
- Place biscuits 2 inches apart on a parchment lined cookie sheet and chill for 30 minutes.
- Once biscuits are halfway through chilling, preheat oven to 350 F.
- Bake biscuits for 18-20 minutes until edges have browned and look crisp.
- Transfer to cooling rack and allow to cool completely.
- In a stand mixer, cream butter with a paddle attachment.
- Scrap down sides and add confectioners’ sugar a cup at a time, mixing between cups and scraping down.
- Once all of the sugar is added, beat on medium-high speed for 2-3 minutes.
- Add cocoa powder, chocolate liqueur, vanilla extract, and salt and beat in low until full incorporated.
- Keep mixer going on low speed while slowly pouring in the heavy cream.
- Once heavy cream is fully incorporated, turn off and scrape down the sides of the bowl.
- Turn mixer on medium-high speed and beat for 3 minutes until buttercream is light and fluffy.
- Transfer buttercream to a pastry bag or frosting tool with a large round tip and pipe onto one biscuit and sandwich with another until all of the biscuits are done.
You can replace chocolate liqueur in the buttercream with additional heavy cream.