How long does british baileys bourbon cream biscuits [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can british baileys bourbon cream biscuits [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make british baileys bourbon cream biscuits [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is british baileys bourbon cream biscuits [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does british baileys bourbon cream biscuits [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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British Baileys Bourbon Cream Biscuits
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Baileys Bourbon Creams [Vegan]

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A note non-Brits: a Bourbon cream is the most attractive and delightful little biscuit there ever was. You may not call it a cookie. No, it does not contain Bourbon. It’s totally non-alcoholic and surprisingly can often be found to contain no eggs or dairy, just vegetable oils. But it’s... Read More

Ingredients You Need for British Baileys Bourbon Cream Biscuits [Vegan]

For the Bourbon Biscuits:

9 oz spelt or plain flour
4.5 oz vegan butter
4.5 oz soft brown sugar
2 tbsp dark cocoa powder
1 tsp baking soda

For the Baileys Cream:

2 cups coconut cream
1 tbsp Irish whiskey
3 tbsp soft brown sugar
2 tsp espresso powder

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How to Prepare British Baileys Bourbon Cream Biscuits [Vegan]

For the Bourbon Biscuits:

Combine the dry ingredients in a large mixing bowl. Add the vegan butter and work it into the dry ingredients by rubbing them together between your fingertips. The end result should resemble wet sand and be moist but not too sticky.
Wrap in cling film and refrigerate for half an hour.
Pre-heat the oven to 180ºC (350ºF). Unwrap the biscuit dough and roll it out on a clean surface. Make it into a rectangle 23cm x 30.5cm (9in x 12in), and about 0.5 cm (0.25 inch) thick. Cut the rectangle in 3 parts lengthways, then cut across them in 2.5 cm (1 inch) intervals. You should have 36 biscuits.
Place them on a lined baking tray and bake for 20-22 minutes.

For the Baileys Cream:

Add all the ingredients to a saucepan and place over medium heat. Give it about 5 minutes for all the ingredients to melt into each other, then stir with a wooden spoon. Remove from the hob and set aside to cool completely.
Stir in 2 tsp psyllium husk, then place in the fridge to set. It’s best to leave it overnight, but a minimum of 6 hours will do.
Spread about a teaspoon of the Baileys cream onto the bottom side of a biscuit, then press another one on top. Do this for all of the biscuits. If you have any cream leftover, feel free to dip the biscuits into it or eat it on its own as pudding!