Easter egg bourbon biscuits
Waitrose and Partners

Easter egg bourbon biscuits

An Easter twist on a classic treat, these egg-shaped bourbon biscuits are flavoured with cocoa powder with a buttercream chocolate filling and dusted with more cocoa powder. 

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluschilling and melting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 120g unsalted butter, softened
  • 100g caster sugar
  • 2 tbsp golden syrup
  • 2 tbsp double cream
  • 220g plain flour
  • 3 tbsp cocoa powder
  • ½ tsp bicarbonate of soda

Filling and decoration

  • 50g unsalted butter, softened
  • 100g icing sugar
  • 1 tbsp cocoa powder, plus extra for dusting
  • 1 tbsp double cream
  • 50g milk chocolate, chopped


  1. For the biscuits, whizz the butter and sugar in a food processor until smooth. Whizz in the syrup and cream, then the flour, cocoa, bicarbonate of soda and a large pinch of salt until smooth. Scrape into 2 balls, flatten and wrap in cling film; chill for 1 hour.

  2. Preheat the oven to 170ºC, gas mark 3. Roll 1 piece of dough out between 2 sheets of baking parchment to about 0.3cm thick. With an egg-shaped cutter, cut 12-20 biscuits. Put on a parchment-lined tray; bake for 14 minutes. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough, re-rolling any trimmings.

  3. Once the biscuits are cool, beat together the butter, icing sugar, cocoa and cream for the filling with a pinch of salt. Use to sandwich together the biscuits.

  4. To decorate, seal the chocolate in a Waitrose tie-closure frozen food bag. Put in a bowl, pour over just-boiled water and leave for 10 minutes, until melted. Meanwhile, dust the biscuits with cocoa. Lift the bag out of the water and massage so the chocolate is evenly melted, then snip off the very tip and use to decorate the biscuits.


Typical values per serving when made using specific products in recipe


1,946kJ/ 465kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating