We all love Bourbon biscuits. They are incredible especially with hot coffee or tea. Whenever I buy bourbon biscuits, me and my husband finish them off on the same day. They are super tasty and just melt in our mouth.
Ever since, I saw this recipe in a food blog, I wanted to give it a try. The recipe was with egg, but I have been getting lot of requests for eggless recipes these days and so I thought I substitute egg with flax instead. The texture was perfect, adding flax did not alter the biscuit in any way and so here I am sharing the recipe with you !!
People who do not have flax can substitute the egg with half a mashed banana or 3 tbsp of any pureed fruit of your choice.
I normally avoid eggs in many of my baking recipes, but for some recipes like my jam swiss roll cake, I add eggs as the texture for such recipes needs eggs. But if you want more eggless baked recipes you can check my butter cookies, chocolate cookies, pinenapple sandwich cookies.
Makes: 15 biscuits
Preparation time: 15 mins
Baking time: 15 mins
All-purpose flour – 1 cup
Cocoa powder – 3 tbsp
Baking powder – ½ tsp
Unsalted butter – 3 tbsp (softened)
Powdered sugar – ¼ cups
1 tbsp Flax seed powder + 3 tbsp water (substitute for 1 egg, you may instead use half mashed banana)
Vanilla essence – ½ tsp
Chocolate – 3 tbsp (melted, I used Diary milk silk)
Powdered Sugar – ½ cup
Instant coffee powder – 1 tsp
Water – 2 tbsp
Corn flour/corn starch – 3 tbsp
- Pre-heat oven to 170°C. Grease a baking tray with oil/butter and set aside.
- Add the 3 tbsp water to the flax powder and combine well. Set aside. We will use this as a substitute for egg.
- Take a large mixing bowl and add the softened butter and sugar. Mix well till you get a creamy texture.
- Into this, add the vanilla and flax solution and combine well. Due to flax, you will not get a creamy texture; it will rather be curd-like and lumpy. It is not a problem, just combine and set aside.
- In a separate mixing bowl, sift/sieve together the all-purpose flour, baking powder and cocoa powder. Add these to the wet ingredients bowl mentioned in step4.
- Combine well and knead to get firm dough. If the moisture isn’t sufficient, keep adding water a tsp at a time and make firm dough.
- Sprinkle some flour on your work surface and then place the dough on it. Apply some flour on the dough as well and knead it to approximately 8×8 inch square sheet. Remove the edges if they are rough.
- Slit the dough horizontally and vertically to make 1 inch x 3 inch rectangles. Prick the rectangles with a fork about 4 times.
- Coat the rectangles on one side in granulated sugar and then place them sugar side up on the baking sheet.
- Bake them at 170°C/340°F for about 15 minutes or until they turn crispy and firm. Remove and let them cool.
- In a small saucepan, add the sugar, chocolate, coffee powder and water and let it come to a boil.
- Switch off the heat, add the corn flour and then let it come to a boil once again. You should get a slightly thick paste-like and creamy chocolate sauce. If not, remove from heat and add more corn flour till you get the right consistency.
- Take one baked biscuit at a time and turn it such that the sugar side is down.
- On the plain surface, apply the filling and then cover this with the plain surface of another biscuit. The filling should be between plain sides of each biscuit and sugar side should be open.
- Prepare the biscuits this way and let them rest till the filling sets and the biscuits stick to each other.
- Serve with coffee or tea!!
- While applying the filling to biscuits, if the filling gets hard, heat it just a little bit to soften and then work with it again.
- If you would like to use egg instead of flax, you may do so and skip the flax and 3 tbsp water.