We like to explore the use of alternative flours and we can produce biscuits with rye, spelt and wholemeal flour, ground almonds, polenta and many more delicious alternatives.

We like to explore the use of alternative flours we can produce biscuits with rye, spelt and Wholemeal flour, ground almonds, polenta and many more delicious alternatives. This recipe takes a spin on the classic biscuits and makes a tasty two-layer cake that can be served at celebrations. If you don’t fancy chocolate cream then feel free to skip it altogether and serve the cake plain instead. You can also swap brown sugar with white sugar if you don’t have any to hand. This is one of the three nostalgic biscuits we have created to date. Each cut out is by hand and we can create a bespoke one for your customer. I cooked it probably for about 20-25 minutes at 180? Until a skewer comes out clean and it’s springy to the touch.

Not just regular cake: Tom says: “You can make alternatives such as ice-cream cakes or vegan cheesecakes too.” I love Tom’s idea of an ice-cream cake. Take two biscuits and spread a teaspoon of the filling onto one and very gently sandwich the other on top. It doesn't have to be neat! Repeat with the remaining biscuits and leave to set in the fridge. This was our biggest challenge...to produce the ultimate indulgent Gluten Free Brownie that was even better than the classic. We have managed to create 3 recipes, all with a different twist to allow our customers a point of difference. We source our carrots locally for this top selling line. They are grated freshly on the day of production, to maximize flavour.

They have loads of other silicon cake moulds – giant custard cream, giant oreo, giant jammie dodger… the silicon cake mould really is your oyster. (I’ve made my own homemade jammie dodger’s before too if you haven’t seen them already.) If you want a larger cake then you can double the recipe but will need a longer cooking time. Another option is to make two cakes and sandwich them together with ganache – a bit like a Bourbon Biscuit itself! Decorating your Bourbon Biscuit Cake

Sun at 50 - How Sun Savers donated to premature babies charity Bliss and the impact it had on readers' lives Feel free to get creative with how you decorate the cake! We just used a bunch of Bourbon Biscuits, but you could do crumbs, biscuit halves, or even a piped buttercream. What else can you make from Bourbon Biscuits? But they are still delicious and at least it proves they’re homemade (as if that was ever in question…)

Bourbon biscuit crumbs: Make sure you blend the Bourbon biscuits into fine crumbs before making the batter. This will ensure that you get a delicious fluffy biscuit cake. Mix the dry ingredients well in a bowl. Pour half of the cake batter into one tin then pour the remaining batter into the second tin.Our caramel shortbread is irresistible; we have various recipes depending on the indulgence required of our customers. A great gift for your Dad this Father’s Day. You could make it extra special by writing his name in chocolate on the biscuit. You can make the biscuits any size you like, we’ve made ours 15 cm by 5 cm. Ingredients And that’s it really. Making you own homemade giant bourbon cake is definitely not difficult once you’ve got the right equipment. The sponge turned out really well and it was generally very tasty. Being a chocolate factory who are we not to try our hand at the humble bourbon? We’ve given it a bit of a revamp and tested it on our wonderful regulars at the factory shop. They have given it the green light so here we are…The Lucocoa Bourbon Biscuit.