Neapolitan bourbons served in a tub

Bourbon biscuits

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(13 ratings)

Prep: 40 mins Cook: 10 mins Plus freezing


Makes 25

Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling – and eating them afterwards of course!

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal221
  • fat10g
  • saturates6g
  • carbs29g
  • sugars21g
  • fibre1g
  • protein2g
  • salt0.08g
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  • 125g soft unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125g golden caster sugar, plus extra for sprinkling
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 1 large egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g plain flour, plus extra for dusting
  • 50g cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the filling

  • 150g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 360g icing sugar, sifted
  • 4 tbsp cocoa powder
  • pink food colouring


  1. Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry – it should come together as a dough.

  2. Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.

  3. Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they’ll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they’ll break up). Put the dough back in the freezer if it gets too soft.

  4. Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they’re hot. Sprinkle over some sugar. Will keep for a week in an airtight container.

  5. Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.

  6. When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

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Comments, questions and tips

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T Mistry's picture
T Mistry
14th Jun, 2020
V pleased, taste similar to the real thing. Made approx 63 individual biscuits (31 pairs with a spare) around 7cm x 3.5cm size. The biscuits took longer to cook, around 12 mins per tray. Makes a lot of filling that didn't have the consistency of icing, more like actual biscuits filling. I just used all the cocoa for one mix to make it more realistic and left out the food colouring. Popular with everyone, lasted 1-2 days but eaten quickly!
4th May, 2020
I haven’t got enough room in my freezer for this - if I just chill the dough in a fridge will that be good enough?
lulu_grimes's picture
9th Jun, 2020
Hi, Yes the fridge is fine, as long as they get really cold, this might take up to an hour depending on your fridge. Lulu
lulu_grimes's picture
5th May, 2020
Hello, Yes that's fine, man sure you chill them for at least 30 minutes. Lulu
ge0rga's picture
8th Jun, 2020
Along these lines I don’t have enough space for trays In my fridge or freezer. Can I chill the dough as a lump and then roll?
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