In case you hadn't noticed, it's all about tea at my house… this new fixation has come about because I'm hosting a series of High Tea events in conjunction with my good friends at Birregurra Provedore. Consequently, as well as having a pantry stocked with wonderful T2 varieties, I have been sorting and cataloguing like a mad woman - recipes, table linen, crockery and silverware - every aspect of my kitchen life is being called upon to do service for these special afternoons.
Along with all the treats you would expect from a hand made high tea, I have been searching for biscuit recipes and came across this one in several of my old cook books, along with a re-invented version in the Primrose Hill Bakery book (for those of you not familiar with the offerings from these two talented Mums in London - you have been warned)...
Anyway, the name of the biscuit in no way alludes to the liquor of the same name, but was bestowed on the biscuit as a tribute to the house of Bourbon, one of the great families of France, by the manufacturer Peek Freans, in 1910.
This is a simple, comforting combination of two crisp biscuits sandwiched together with a chocolate buttercream filling. They are simple to make, have very good keeping abilities, and taste delicious - what's not to love?