I came up with the idea of attempting to bake Bourbon Creams ages ago (it’s not like I can just buy them here after all), but in typical Bev fashion took forever to get round to actually doing it. Finally, over the weekend, I remembered to google the recipe. All the ones that came up seemed to be the same so I just used the first link I had clicked on, which was this one. Apparently the original came from Jamie Oliver… I should have known right then that things were too good to be true.
The recipe said that, before kneading, the mixture would be “slightly crumbly” but “show the promise of coming together”. After adding extra milk, I managed to achieve “slightly crumbly”, then had to knead separate balls for each biscuit. That was the only way I even had a chance of getting the dough to not fall apart as soon as I started trying to roll it.
The recipe said the ingredients would make “about 14”. I’m not sure whether that meant 14 Bourbon Creams or 14 biscuit halves, so 7 Bourbon Creams. After much kneading and attempting to roll, then re-kneading because the bloody thing had fallen apart again and then re-rolling, I eventually ended up with this:
Yeah… it also turns out I don’t have a rectangular cutter. Admittedly these biscuit layers are way too thick and if I could have rolled them thinner without breaking them I could have got more out of the mixture, but there’s no way 14 would have happened!
I baked the biscuits, left them to cool, made the filling and was finally left with this:
They were very tasty, but I think it’s safe to say I won’t be making them again, at least not using that particular recipe. I think I’ll stick with Nigella for sweet treats from now on 😉 But even if I only actually ended up with four biscuits, I still baked and that’s good enough for the 35 before 35 list!
Eight types of biscuits down, two to go. Any suggestions?