Let’s Get Real
Ah, bourbon biscuits. Just the phrase conjures a spectrum of emotions in my heart. On one hand, I remember the well-meaning aunties who would bring those classic chocolate biscuits to every family gathering, and on the other hand, I recall my stubborn childhood self, vehemently refusing to accept anything remotely resembling a store-bought biscuit. Seriously, who needs those when you can have freshly baked goodies seeping with homemade love? Fast-forward a couple of decades, and who would have thought that I’d find myself totally obsessed with recreating those very biscuits in my own kitchen, but in tray bake form, no less?
But let’s not kid ourselves—the weather outside is a dismal gray. The kind of weather that shouts: “stay in, bake something delicious, and eat your feelings.” Trust me, I’ve been there. And guess what? I made this Easy Bourbon Biscuit Tray Bake when the weather was so horrid I half expected to find Noah building an ark in my backyard. This recipe is not just a tribute to my aunties; it’s like a warm hug on a gloomy day. It’s easy, it’s fun, and—let’s be clear here—I’ll be eating half of it before the guests even arrive.
Ingredients, Unfiltered
What’s Really in Easy Bourbon Biscuit Tray Bake
Let’s break down what we’re throwing into this majestic creation.
Digestive Biscuits: The backbone of the tray bake. These crunchy wonders are what make this recipe sing. Yes, I’m aware they probably fought a battle with my childhood disdain for store-bought treats, but now we’re best friends. I usually go for McVitie’s — they know what they’re doing.
Butter: You guessed it! The golden elixir that makes everything better. I always choose unsalted because, frankly, I like to be in control of how salty my desserts are. Plus, I have a family history of going crazy over the stuff, and I’m not about to turn into my great-aunt Betty during a baking session.
Golden Syrup: Ah, the secret weapon. This stuff is the sticky glue that binds our dream together. Also, it gives me an excuse to keep a tin in my cupboard, which I have a tendency to dip into for random spoonfuls of sugar-infused happiness.
Cocoa Powder: Not the sweetened kind, mind you. I go for the unsweetened variety because we’re going for balanced layers of flavors here, not chocolate overkill. You want to feel like you’ve eaten something when indulging, right?
Icing Sugar: It’s basically powdered magic. Use it to create that utterly addicting frosting that wraps everything in a shiny coat of bliss. You can also use it for “fancy” dusting if you feel like pretending you’re a pastry chef.
Milk: Full-fat, whole, glorious milk. Because when you bake, you can go a little crazy, right? I mean, skim can sit this one out. We want richness and depth.
Bourbon: The main event! I love me some bourbon, and while we’re using it for the flavor of this treat, I’ll also be sipping it straight from the bottle…I mean, measuring it out, obviously.
Chocolate: Oh, how I adore chocolate! We’ll be melting this bad boy down for the top layer, and I’m all for a good, rich chocolate. Dark, milk, or even something fancy—whatever makes your heart sing.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Surprise! This cake is not winning any health awards, nor is it going to make your Fitbit burst with joy. But let’s be real, who bakes tray bakes for health? I know I don’t! Sure, there’s butter. And yes, I sleep just fine at night after munching on a few squares of this beauty.
Listen, I mean, we’re not exactly putting kale in here, now are we? This recipe includes all the good stuff that’ll make your tastebuds do a little happy dance. Besides, if you need to justify this to your yoga instructor, just say you’re indulging for balance. And balance, my friends, is key in life—especially when that balance involves chocolate and bourbon.
Your Grocery List
Here’s What You’ll Need
– 400g Digestive Biscuits
– 150g unsalted butter, melted
– 200g golden syrup
– 50g unsweetened cocoa powder
– 150g icing sugar
– 50ml milk
– 3 tablespoons bourbon
– 200g dark chocolate (or your preferred chocolate)
This should yield about 16-20 generous squares, depending on how generous you’re feeling that day. Honestly, I usually just keep slicing until the whole pan is gone. Whatever happens to be leftover (if anything) is up for grabs!
The Actual Cooking Part
Okay, Let’s Make This
Now comes the fun part! Seriously, don’t panic if this looks messy — it’s supposed to. Just embrace your inner chocolate-smeared toddler and let’s get to it.
1. **Crush the Digestives:** First, grab your glorious digestive biscuits and put them into a large mixing bowl. Now get something heavy (or your fists!) and start crushing those bad boys into crumbs. You want something resembling sand. Alternatively, you can pop those biscuits in a zip-lock bag and use a rolling pin. Either way, you want to channel your stress into this — just think about that manager who didn’t take your lunch orders seriously.
2. **Combine with Butter:** Once the biscuits are crushed to your liking, drizzle in your melted butter and mix until everything is coated. It’s like the biscuits’ little bath.
3. **Golden Syrup Time:** Add in the golden syrup and stir it all together. Just when you think it’s not combining, it will. It’s kind of like a mystery—much like how my roommate still insists they can survive on only takeout.
4. **Add Cocoa Powder:** Okay, now we’re going to add the unsweetened cocoa powder. If you don’t want a chocolate explosion, be sure to do this step gently. I promise it’s worth the mild chaos. Mix until everything’s combined into a gorgeous, gooey chocolate sponge-like concoction. Honestly, just eat it straight from the bowl and call it a day.
5. **Icing Sugar and Bourbon:** Here’s where we bring out the icing sugar and the bourbon. Mix it in slowly, and don’t forget to taste! Don’t worry; it’s completely safe…until you’re licking the bowl clean and contemplating if you need to make a second batch.
6. **The Mixture Goes in the Pan:** Get a square baking tin and line it with parchment paper or foil (trust me, your future mess-averse self will thank you). Pour the mixture into the pan, press it down firmly, and smooth out the top. This is where the magic happens, so feel free to give it your best dramatic flair.
7. **Chill it Out:** Place the tray in the fridge and let it set for at least an hour. This is a good time to grab a glass of bourbon, binge-watch your favorite show, and ignore all your adult responsibilities. You’ve earned it!
8. **Melting the Chocolate:** While your tray bake is chilling, let’s melt that glorious chocolate for the topping. You can do this in a microwave or over a double boiler—whatever floats your boat. If you’re like me, chances are you’re plopping chocolate into a bowl and watching it intently until it becomes a melty dream.
9. **Coat it up:** Once the chocolate is melted and smooth, pour it over your set tray bake. Get a spatula and smooth it out. If you’re feeling fancy, you can give it some swirls or even sprinkle some leftover biscuit crumbs on top. Yes, I like to live dangerously!
10. **Back to the Fridge:** Pop the tray back in the fridge for another 30 minutes to let that chocolate set like a pro pastry chef. Or just until you can’t stand the patience of waiting any longer.
11. **Slice and Serve:** Finally! Bring out your baked masterpiece, and slice it into whatever shapes suit your crazy mood. Remember, no one is judging your geometry skills here.
12. **Enjoy:** Serve with a glass of milk, hot tea, or, if you’re feeling particularly rebellious, more bourbon. Seriously, this is the time to live on the edge!
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– **Ingredient Swaps:** Don’t have digestive biscuits? Feel free to swap them out with graham crackers, shortbread, or any type of cookie that sings to your soul. Go wild!
– **Bourbon Substitutes:** If you’re not in the mood for bourbon, you can use rum or even whiskey. I won’t tell anyone, just flavor it to your liking!
– **Vegan Friends:** Have vegan pals? Swap the butter for coconut oil and use a plant-based milk to keep the love going across dietary lines.
– **Extra Crunch:** Want to up the texture game? Throw in some crushed nuts—walnuts or pecans could really elevate your tray bake, or even some chopped caramelized biscuit pieces for added sweetness!
– **Presentation:** If you really want to impress, consider dusting some cocoa powder over the top or artfully drizzling some melted white chocolate to contrast beautifully with the dark chocolate layer. Now, don’t we feel like real chefs?
Final Words of (Culinary) Wisdom
So there you have it—your Easy Bourbon Biscuit Tray Bake is officially born! Break it out at your next gathering, and watch as everyone’s faces light up as they bite through the layers of chocolate goodness. If you try it, tag me on Instagram. Or just send me a mental high-five because let’s be real, we’re in this delicious journey together. Happy baking, my friends, and remember: life is too short for anything less than incredible desserts!
