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5 from 3 votes

British Bourbon Chocolate Biscuits with Three Buttercream Fillings

Classic British chocolate teatime biscuits, with a traditional chocolate cream filling and two bonus fillings - whipped peanut butter, and matcha green tea with vanilla. These crisp, dark chocolate wafers are the perfect companion for a cup of tea or your preferred alternative.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Author: Matt Clifton, Nerds with Knives

Ingredients

  • For the biscuits:
  • 140 g all-purpose flour
  • 40 g corn starch
  • 40 g cocoa powder
  • 1/8 tsp kosher salt or fine sea salt
  • 110 g unsalted butter at room temperature
  • 110 g superfine sugar
  • 1/4 cup milk
  • Sprinkling sugar
  • For the fillings:
  • 3 oz half stick unsalted butter, at room temperature
  • 6 oz confectioner's sugar
  • and either:
  • 3 oz 85g plain milk chocolate (50-60% cocoa solids) or
  • 4 oz 1/2 cup smooth peanut butter or
  • 1 tsp matcha
  • 2 tsp milk

Instructions

  • Line two baking sheets with parchment paper or a silicon mat.
  • Sift the flour, corn starch, and cocoa together. Mix in the salt.
  • Cream the butter and sugar together in a food mixer for 2 minutes until fluffy.
  • Add in the flour and mix until combined.
  • Add just enough milk to form a stiff dough ball.
  • Roll the dough to 1/8" and cut or stamp into rectangles 60mm x 30mm or 2" x 1". Stamp if you like, or if not just prick holes across the biscuit with a skewer or fork.
  • Add sprinkling sugar, if using.
  • Preheat oven to 350F.
  • Chill biscuits for 30m in fridge, then bake for 12-15m. Once baked, cool on a wire rack.
  • To make filling:
  • Cream the butter in a food mixer until fluffy, and then gradually mix in the confectioner's sugar.
  • If making the chocolate version, heat chocolate in a bowl over a hot water bath until just melted, then cool to room temperature. Add to the butter and sugar and mix until combined.
  • If making the peanut butter variation, add the peanut butter into the butter and sugar.
  • If making the matcha version, dissolve the matcha powder in the milk, then add to the other ingredients.
  • Sandwich two biscuits together with a little of the filling, and store refrigerated until ready to serve. Biscuits should keep for 3-4 days.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!