Baking cookies and biscuits at home have become a familiar process. The excitement associated with baking reaches a level that gradually sifts to the pace of common occurrence which fades off as the cookies reach the jars. After that, the cookies are loved and eaten but that excitement no longer survives. This is the scene at home with my kids. Maybe I am a baker and I bake so often. Could be different at your end.
I felt that warmth and prolonged excitement again with these bourbons, even when these were in the jar. Though these biscuits got over very soon. But my kids were clearly enlivened with these whole wheat bourbons.
It is the connection that we have with food. Call it an emotional connection that draws us towards certain foods. Bourbon belongs to that category for many of us. We have an age-old bond with bourbons.
In fact, when I posted a teaser on my Instagram stories about these whole wheat bourbons, I received several messages saying “post it soon”. So I assume it is a loved recipe. You will also love it. Do give it a try and post your response.
The recipe is very easy to execute. It is simple and I have a video attached in the post below for an easy understanding of the recipe. However, I have a few points to share with you.
- Make sure all your ingredients are at room temperature. Especially butter, If your butter is at room temperature, it is so easy to whisk it and cream it with sugar. Which is a very important step in this recipe. Now make sure butter is soft not melted. Keep it on the kitchen counter for half an hour or so.
2. I have used salted butter, if you are adding unsalted butter add a pich of salt to the dry ingredients.
3. It is important to pass all the dry ingredients through a sieve. Many times cocoa powder has lumps and it takes a long to incorporate the ingredients, which requires a lot of whisking. If you over mix the biscuit base dough, the biscuits will turn out tough. So don’t skip this sieve step.
4. You will see in the video, I have added 1 and 1/2 tbsp of cold milk to form cookie dough. You might require, a bit less or a bit more milk. Trust your judgment on that. As you try to bring together the dough with your hands, you will be able to take a call. The end result should be a chocolate dough ball, which is not very soft. It is very important not to over mix the dough.
5. If you will use dutch process cocoa powder, your bourbon will turn out darker in shade. If you use regular cocoa powder the bourbon will have a vibrant chocolate color.
6. Rolling out the dough between two pieces of parchment paper will make it easy for you. Make sure to roll it out evenly.
7. I have used a scale a cut out the bourbon shape. If at any time you feel it difficult to manage the dough, feel free to keep it in the fridge for 10-15 minutes. It will stiffen the dough and you will find it easy to manage.
8. Call me a parchment paper fan. But I like to place a sheet of parchment paper on my baking tray too. It makes everything so easy. So unstuck … so clean.
9. It is important to chill the shaped cookies for 15 – 20 minutes before baking. This is an important step or the biscuits might spread in the oven and you will lose the classic shape.
10. When you make the chocolate filling for bourbon, make sure to have butter at room temperature. The filling will be stiff yet creamy. Don’t try to make it soft like buttercream. You will notice in the video, I shifted from the whisk to a spatula for easy mixing. Melted chocolate added to the filling will do the magic.
Whole Wheat Bourbon Biscuits
- Baking tray
- Mixing bowls
- In a bowl add butter (room temperature) and whisk it till soft using a wire whisk. Add sugar to the butter and whisk again to cream them together till pale and creamy. I have used salted butter, if you are adding unsalted butter add a pinch of salt to the dry ingredients.
- Add whole wheat flour, cocoa powder, baking powder, baking soda, custard powder to a sieve and sift it over the creamed butter and sugar.
- Mix it using your hand, add vanilla and a spoon of milk at a time to from the mix into a dough ball. Roll out the dough ball between two sheets of parchment paper into a thin sheet. Make sure to have an even thickness all around.
- Use a toothpick to poke holes in the shaped cookies, as shown in the video. Sprinkle some sugar (regular grain sugar)
- Let the shaped cookies chill in the fridge for 15 minutes and meanwhile, you preheat your oven at 160* C Bake for 15 minutes in the preheated oven and allow the cookies to cool down on a wire rack post-baking time.
To prepare the chocolate filling
- In a bowl add butter (room temperature) and whisk it till soft and creamy. Add in sugar and whisk again.
- Now add the milk powder and cocoa powder and mix all the ingredients. Melt 5gm of chocolate in a microwave https://amzn.to/3z8s5Lp for 15 seconds and add it to the mix.
- The chocolate filling is ready. Sandwich the baked cookies with prepared chocolate filling and enjoy!