Tiger Nut Bourbon Biscuits Recipe

This was my first attempt at making a proper Bourbon biscuit, and they turned out so well! I made them as a treat for Easter and all the family moved them. They are easier to make then they look too – and these gorgeous little cookie cutters from Dexam made them look so professional. I promise they taste amazing.

These are gluten free- although you could use a wheat-based flour too along with our  tiger nuts powder. They are easily made vegan by using coconut oil instead of the butter. I am going to work on creating a paleo version too.

We enjoyed these as part of an Easter Tea and they were a hit with everyone. If you make them people will think you are very clever, just don’t tell them how easy it is!

If you make them let me know, I love to see what you create – you can tag me on social media or send in pictures.


Tiger Nut Bourbon Recipe


25g butter (if vegan use all coconut butter)

40g coconut oil

35g maple syrup

1 tsp golden syrup – or maple syrup

60g Tiger Nuts Powder

60g gluten free flour (I used this DovesFarm one but any plain flour will do or substitute plain wheat flour if gluten isn’t an issue)

25g cocoa or cacao powder

1/2 tsp baking powder

For the cream filling

50g icing sugar

25g butter

40g coconut oil

1 tbsp cocoa or cacao

2 tsp cold black coffee


  • Preheat the oven to 160°C and line a baking sheet with greaseproof paper.
  •  Cream the butter and maple syrup until combined and fluffy.
  • Sift in the flour, cocoa and bicarbonate of soda and combine well into a soft dough, adding a few drops of milk if necessary.
  • Chill dough in the fridge for 15 minutes (if you can wait)
  • Carefully roll to about 5mm thick and cut out shapes
  • Place biscuits on baking sheet and bake for 8 to 10 minutes until the edges start to brown.
  • Transfer to a wire rack to cool.
  • Now sift the icing sugar into a large bowl. Beat the butter and coconut oil until light and fluffy then carefully combine with the icing sugar.
  • Add the cocoa/cacao and coffee, and mix well. The mixture should be firm. if its runny adjust by adding more coconut oil or icing sugar and/or chill in fridge to firm up.
  • When cool make  the biscuits by spreading a teaspoon of cream filling over half the biscuit and, gently press another biscuit on top to form a sandwich

No idea how long they will keep as they were all eaten at once!



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