Bourbon biscuit

Bourbon biscuit
Alternative names Bourbon cream, Bourbon, Chocolate Bourbon
Type Biscuit
Place of origin United Kingdom
Region or state London
Created by Patrick Turner
Main ingredients Dark chocolate-flavoured biscuits, chocolate buttercream

The Bourbon biscuit (/ˈbɔːrbən/; is a sandwich style biscuit consisting of two thin rectangular dark chocolate–flavoured biscuits with a chocolate buttercream filling.

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.[1][2][3] The new name was taken from the European royal House of Bourbon.[4] A 2009 survey found that the Bourbon biscuit was the fifth most popular biscuit in the UK to dunk into tea.[5]

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.[6] Many other companies make their own version of the biscuit under the "Bourbon" name, including major supermarkets.[7]

References

  1. ↑ https://www.bbc.com/news/magazine-30539196
  2. ↑ Prudames, David (25 Jan 2005). "Museum to remember birthplace of the Bourbon". Culture24. Retrieved 11 Dec 2009.
  3. ↑ Hibbert, Colette (8 Feb 2005). "Biscuit factory makes 'comeback'". BBC News Online. Retrieved 11 Dec 2009.
  4. ↑ Chambers Concise Dictionary. Allied Publishers. 2004. p. 144. ISBN 9788186062364.
  5. ↑ "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. 2 May 2009
  6. ↑ https://www.independent.co.uk/life-style/bourbon-biscuits-holes-why-mcvities-reveals-reason-steam-escape-food-unwrapped-a8023101.html
  7. ↑ https://www.washingtonpost.com/recipes/bourbon-biscuits/15001/
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