The Bourbon biscuit (//; sometimes referred to as a Bourbon cream) is a sandwich style biscuit consisting of two thin rectangular dark chocolate–flavoured biscuits with a chocolate buttercream filling.
|Alternative names||Bourbon cream, Bourbon, Chocolate Bourbon|
|Place of origin||United Kingdom|
|Region or state||London|
|Created by||Patrick Turner|
|Main ingredients||Dark chocolate-flavoured biscuits, chocolate buttercream|
|Cookbook: Bourbon biscuit Media: Bourbon biscuit|
The biscuit was introduced in 1910 (originally under the name "Creola") by the biscuit company Peek Freans, of Bermondsey, London, originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. A 2009 survey found that the Bourbon biscuit was the fifth most popular biscuit in the UK to dunk into tea.
The small holes in bourbon biscuits are to prevent the biscuits from cracking or breaking and to allow steam to escape during the baking process. Many other companies make their own version of the biscuit under the "Bourbon" name, including major supermarkets.
- Prudames, David (25 Jan 2005). "Museum to remember birthplace of the Bourbon". Culture24. Retrieved 11 Dec 2009.
- Hibbert, Colette (8 Feb 2005). "Biscuit factory makes 'comeback'". BBC News Online. Retrieved 11 Dec 2009.
- Chambers Concise Dictionary. Allied Publishers. 2004. p. 144. ISBN 9788186062364.
- "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. 2 May 2009