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Gluten Free Bourbon Biscuits

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Cooking time

Prep: 8 minutes Cook: 12 minutes Cooling time before sandwiching with filling: 15 minutes

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These utterly indulgent Bourbons will flummox everyone: they won't believe they're gluten-free!

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For the biscuits:

  • 250g salted butter, at room temperature
  • 180g caster sugar
  • 350g plain gluten free flour
  • 60g cocoa
  • 1 tsp xanthan gum
  • 30g golden syrup

For the filling:

  • 125g salted butter, at room temperature
  • 125g icing sugar
  • 25g cocoa


  1. Put all of the biscuit ingredients in a food processor or mixer and mix thoroughly until a dough forms.

  2. Roll the dough into small balls (just smaller than golf balls), and then using the back of a dessert spoon, flatten each biscuit gently. Dip the back of the dessert spoon into caster sugar between each flattening, as it helps the spoon not to stick, and gives the biscuits a lovely sprinkling of sugar.

  3. Bake for 12 minutes in a preheated oven at 180 degrees celsius, and leave to cool on the trays for at least 10 minutes before transferring to a wire rack to cool properly for a further 5 minutes.

  4. While they are baking, make the icing: I don’t even use a mixer for this: if the butter is soft enough, I just mix all of the ingredients in a bowl with a spoon until you’ve got your icing.

  5. Wait about 15 minutes until the biscuits are cool, then sandwich together with the filling. These are delicious served with with vanilla ice cream for pudding.

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