Wednesday, November 3, 2010

Vegan MoFo Day 3! C is for....

Let's clear a couple of things up before we start - firstly, chocolate should be a food group all on its own, it's THAT good. 
Second, in case you didn't realize, I'm from England and over there, if you cover a biscuit with gravy and serve it with mash potato you're going to look pretty silly. An English biscuit is sweet, preferably chocolate (in my book anyway!) and needs to not fall apart when we dunk it in our coffee. My all time favorite biscuit is the humble Bourbon. Pronounced Bore-bun, not Bur-bun, it has nothing to do with the liquor of the same name, but is named for a European aristocratic family, the House of Bourbon. Here in Michigan, to buy a packet of bourbons I have to lose an arm and a leg at World Market so today we are going make our own. Hurrah!
I found this recipe from Sailu's Kitchen and set about veganizing it. Easy Peasy! Ready? 

You will need...
  • 1 cup all purpose flour
  • 1/4 cup of your fave vegan margarine
  • 1/3 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon agave
  • 2-3 tablespoons vegan milk of choice
  • sugar for sprinkling
For the filling...
  • 1/4 cup butter
  • 1/3 cup icing sugar
  • 1 teaspoon cocoa powder
  • few drops vanilla essence
Preheat oven to 350 degrees Fahrenheit.
Sieve the flour, baking soda, baking powder and cocoa together and put to one side. In a separate bowl, cream together the marg and white sugar until well blended, then add agave and vanilla essence and mix again. Add the dry ingredients to the marg mixture to form a soft dough. Add a little dairy-free milk if needed (I needed to use 2 tablespoons).
Roll the dough directly onto some greaseproof paper or plastic wrap, and shape into a large rectangle. I had to put another piece of greaseproof paper on top of the dough to stop it sticking to my rolling pin. Roll to about 3 mm think and score the dough into rectangles about 1 inch by 3. Prick the tops with a fork and dust with sugar. Cook for about 15 mins - they'll still be soft when you taken them out, but they'll harden up as they cool.
Cream all the filling ingredients together and when the biscuits are cool, start making little sandwiches! Cool huh?

Wanna see what they look like? Okey dokey!


  1. Seriously, these look fantastic. I don't think I've ever had anything like them before, so thanks for introducing me to a new dessert :) Happy MoFo!

  2. YUM! My Mum would love it if I made these for her, thanks for sharing your recipe!

  3. Thanks guys! They went down well here, in fact they've all gone lol! A good sign ;o)

  4. Nice one. I'm from England and a Bourbon lover too. I made up an alcholic milkshake invoving bourbon biscuits, bourbon whisky and icecream - The Double Bourbon.

  5. Wow, they are very large bourbon creams! That's amazing, I would have never even thought of making them myself! In Ireland bourbon creams are really cheap to buy and usually vegan. I love them, even quite controversially prefering them to oreos!

  6. The Double Bourbon sounds delicious! Thanks for sharing!
    They're really cheap in England too, I remember paying about 30p a packet in some shops which is why I won't pay a few dollars here lol! And I orefer them to Oreo's too ;o)

  7. Yay! These look amazing. Thanks for sharing!

  8. I really need to make these. I tried bourbon creams once, and they were delicious, but these look even better!