My favourite gluten free sandwich biscuit is the bourbon biscuit (though some may argue it’s custard creams). I also frigging love rum. Rum and chocolate, to me, make the perfect marriage of flavours. Which is why I decided to make these delightfully naughty chocolate sandwich biscuits, filled with a rum and chocolate buttercream. Like a grown up bourbon.
My favourite rum of all time, if you didn’t see my Rum & Chocolate Cheesecake Brownie Recipe already, is Sailor Jerry spiced Caribbean rum. I think the spices in there bring out the chocolatey-ness in this recipe. If I’m honest, it makes the frosting SUPER chocolatey and rich.
Chocolate Bourbon Biscuits (GF, DF, EF, VEGAN)
Gluten free chocolate sandwich biscuits, filled with an indulgent Sailor Jerry chocolate frosting .
Credit: thecoeliacsloth.com
Ingredients
For the Sandwich Biscuits
- 250g Doves Farm Self-raising flour
- 1 Tsp Apple Cider Vinegar
- 40g Cocoa Powder
- 60g Cornflour
- 1tsp Xanthan gum
- 4tbsp Agave Syrup
- 170g Pure Soya Spread
For the Sailor Jerry Chocolate buttercream
- 6 Tbsp Cocoa Powder
- 1/2 Cup Pure Soya Spread
- 2 1/2 Cups Icing Sugar
- 2 Tbsp Sailor Jerry Caribbean Rum
Credit: thecoeliacsloth.com
Ingredients
- 250g Doves Farm Self-raising flour
- 1 Tsp Apple Cider Vinegar
- 40g Cocoa Powder
- 60g Cornflour
- 1tsp Xanthan gum
- 4tbsp Agave Syrup
- 170g Pure Soya Spread
- 6 Tbsp Cocoa Powder
- 1/2 Cup Pure Soya Spread
- 2 1/2 Cups Icing Sugar
- 2 Tbsp Sailor Jerry Caribbean Rum
For the Sandwich Biscuits
For the Sailor Jerry Chocolate buttercream
Directions
-
- Preheat the oven to 180°c
- Mix all of the dry ingredients for the sandwich biscuits together in a bowl.
- Add in the Pure Soya Spread and Agave Syrup, and crumble together with your hands, so everything is thoroughly incorporated. When everything is mixed together, roll into a ball of dough and refrigerate for 20 minutes.
- On a floured Surface, roll out the biscuit dough to approximately 5mm thick, and cut out small circles.
- Transfer the dough circles onto a lined biscuit tray and bake for 10-12 minutes. Leave to cool once they are baked.
- For the frosting, beat the soya spread until softened, and then beat in the Rum.
- Slowly beat in the cooca powder, and icing sugar. Beat until smooth.
- Transfer the frosting into a piping bag, fitted with a star nozzle.
- Once the biscuits are cooled, put half of them to one side. Pipe the frosting in circles on the other half of biscuits, starting from the centre.
- Top the frosted biscuits with the unfrosted ones, to create your sandwich biscuits.
- Sprinkle with icing sugar.
- Enjoy this boozy indulgent treat!
What I love about this is how comforting it tastes. You can substitute the rum for Dairy Free milk if you’re after an alcohol free version, too. So, this is my take on a classic sandwich biscuit, which sandwich biscuits do you love? If you’re following me on Instagram and baking along, TAG ME IN YOUR BAKES because I would LOVE to see your creations.
The Coeliac Sloth 