How to Make Bourbon Chocolate Biscuit (Traditional & Healthy Version)
Bourbon Chocolate Biscuit, a beloved treat in Malaysia, combines rich cocoa flavors with the subtle sweetness of locally sourced ingredients. Often enjoyed during lunch or as an afternoon snack, this biscuit reflects Malaysia’s multicultural culinary heritage, especially its Indian influence. The biscuits are typically sandwiched with a smooth chocolate cream, offering a satisfying crunch with every bite. In Malaysia, traditional biscuits like these are often made at home for family gatherings or festive occasions, making them a nostalgic favorite. By incorporating wholesome ingredients such as whole wheat flour and natural sweeteners, you can enjoy this delightful biscuit without guilt. The use of local elements like santan (coconut milk) and a hint of pandan essence brings a uniquely Malaysian twist, enhancing both aroma and flavor. Perfect for those seeking a healthier alternative, this recipe maintains authenticity while being mindful of calories and nutritional content.
Ingredients
- 1 cup Whole wheat flour (tepung gandum)
- 2 tbsp Unsweetened cocoa powder (serbuk koko)
- 1/2 tsp Baking powder (serbuk penaik)
- 1/8 tsp Salt (garam)
- 2 tbsp Brown sugar (gula perang)
- 1/4 cup Santan (coconut milk) (freshly squeezed preferred)
- 2 tbsp Light olive oil (minyak zaitun)
- 1/4 tsp Pandan essence (optional, for aroma)
- 30g Dark chocolate (min. 70% cacao) (for filling)
- 1 tbsp Low-fat milk (susu rendah lemak, for filling)
Step-by-step instructions
Step 1 · Preheat your oven to 170°C and line a baking tray with parchment paper
Preheat your oven to 170°C and line a baking tray with parchment paper.
Step 2 · In a large bowl
In a large bowl, whisk the whole wheat flour, cocoa powder, baking powder, and salt together.
Step 3 · Add brown sugar
Add brown sugar, santan, light olive oil, and pandan essence (if using) to the dry ingredients. Mix until a soft dough forms.
Step 4 · Roll out the dough on a lightly floured surface to about 0
Roll out the dough on a lightly floured surface to about 0.5cm thickness. Cut into rectangles or circles using a cookie cutter.
Step 5 · Place biscuits on the lined tray
Place biscuits on the lined tray. Bake for 12-15 minutes until firm. Allow to cool completely.
Step 6 · Meanwhile
Meanwhile, melt dark chocolate with low-fat milk over a double boiler to make the filling. Stir until smooth and let it cool slightly.
Step 7 · Spread a small amount of chocolate filling on one biscuit and sandw...
Spread a small amount of chocolate filling on one biscuit and sandwich with another. Repeat for all biscuits.
Why this recipe is healthy
Compared to commercial biscuits, this homemade version significantly reduces processed ingredients, artificial flavors, and excess sugar. Incorporating wholesome, plant-based fats and whole grains ensures a lower glycemic index, supporting balanced blood sugar levels. These biscuits are portion-controlled, vegetarian, and adaptable to vegan diets, making them ideal for anyone seeking a healthier Malaysian snack.
A note on tradition
Bourbon biscuits, while inspired by Indian-style lunchbox treats, have been warmly embraced in Malaysia, especially among Indian Malaysian communities. These biscuits are commonly shared during tea time or festive celebrations, reflecting Malaysia's love for multicultural desserts. The addition of santan and pandan essence makes this recipe distinctively Malaysian, offering a local flavor that resonates across generations.