Coffee and Cardamom Bourbon Biscuits
Recipe adapted from Ruby Tandoh’s Dark Chocolate Orange Bourbons in Crumb: A Baking Book. Yields 20-24 sandwiches
Servings
20-24sandwiches
Cook Time
12minutes
Servings
20-24sandwiches
Cook Time
12minutes
Ingredients
Chocolate and Cardamom Biscuits
Coffee Buttercream
Instructions
Chocolate and Cardamom Biscuits
  1. In a large mixing bowl, sift together the flour and cocoa powder. Add in your chopped butter and, with your fingertips, rub the butter into the flour/cocoa mixture until it resembles breadcrumbs. Stir in the sugar, cardamom, and lemon zest. Then, add your milk. I like to start with 2 Tbsp, stir everything with a butter knife, and add 1 Tbsp at a time until everything begins to come together. When you have a bunch of clusters as opposed to crumbs, use your hands to press the dough into one piece. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
  2. Preheat the oven to 350°F and line 1-2 large baking sheets with parchment paper. Remove your chilled dough from the refrigerator and, either between two sheets of parchment paper or a surface dusted with cocoa powder, roll your dough until it’s about 1/8″-1/4″ thick. Cut into rectangles roughly 1 1/4″ x 3 1/4″. If you’re anything like me, your rectangles won’t be perfect. I usually find that, by cutting long rows first, you can at least manage two that pair together even if they don’t all match perfectly.
  3. Line your rectangles up on your baking sheet. Using a fork, dock each cookie about 3-4 times. Stick your full baking sheet in the freezer for about 5 minutes.
  4. After the cookies have chilled for a bit, bake for about 12 minutes. Remove from the oven and let cool on a wire rack before filling.
Coffee Buttercream
  1. In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium high until it becomes light and fluffy, about 3-5 minutes. Add the instant espresso and vanilla, beating to combine. Slowly add in your powdered sugar, then the cooled coffee.
Assembling Coffee and Cardamom Bourbon Biscuits
  1. Using a butter knife or a pastry bag, spread a thick layer of buttercream onto half of the cooled cookies. Top with the remaining rectangles.
Recipe Notes

Rolling your chocolate dough out in cocoa powder will keep white pockets of flour from sticking to your cookies.

These should keep in an airtight container for a week.  If you want your biscuits to stay on the crisper side, store the buttercream in the refrigerator and fill the cookies as you plan on eating them.  Once filled, they’ll begin to soften the longer they sit.

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