The bourbon biscuit. A British staple. First introduced in 1910 by the biscuit company Peek Freans of Bermondsey, London, who also made of the Garibaldi biscuit!! We stumbled across this mould online and COULDN’T not Pleesecakes it up!😮
BEHOLD. The GIANT Bourbon made with chocolate brownie and a cheesecake filling!! Have a bang dunking your tea into this beast! ☕️
First up, make the chocolate cheesecake. We’re using our trusty smeg mixer to make sure the consistency is silky and smooth.
Next grab yourself 500g of fudgy chocolate brownie. (Luckily, we had some lying around in the kitchen downstairs😉). You can use shop brought brownie or bake your own! Check out our brownie using a previous recipe here.
Chop up the brownie into chunks and add 140g of the cheesecake mix. This will make it super sticky and manageable to pack into the mould.
Fill the mould to the brim with brownie and cheesecake mix. Make sure to push into all the corners and around the indents to get the full bourbon effect. Then refrigerate for 6 hours, the longer the better to ensure it comes out in one piece.
After this cut the bourbon horizontally in half and pipe the bottom half with the remaining cheesecake mix. Assemble to bourbon and now you’re cheesecaking!!
So will you be swapping this out for the traditional biccy??🤪 Check the full recipe details below.
Liked this recipe? Check our previous Tony Chocolonely recipe here!!
Our equipment (affiliate links):
Smeg Mixer: https://amzn.to/3giTH8y
Pallet knife: https://amzn.to/3z6aoeP
Piping bags: https://amzn.to/3j2PtDZ
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