|Alternative names||Bourbon cream, Bourbon, Chocolate Bourbon|
|Place of origin||United Kingdom|
|Region or state||London|
|Main ingredients||Dark chocolate-flavoured biscuits, chocolate buttercream|
The biscuit was introduced in 1910 (originally under the name "Creola") by the biscuit company Peek Freans, of Bermondsey, London, originator of the Garibaldi biscuit. The Bourbon name, dating from the 1930s, comes from the European royal House of Bourbon. A 2009 survey found that the Bourbon biscuit was the fifth most popular biscuit in the UK to dunk into tea.
The small holes in bourbon biscuits are to prevent the biscuits from cracking or breaking and to allow steam to escape during the baking process. Many other companies make their own version of the biscuit under the "Bourbon" name, including major supermarkets.
- "Bourbon or Bourbon biscuit". Chambers Concise Dictionary. Allied Publishers. 2004. p. 144. ISBN 9788186062364.
- Wells, John C. (2000). "Bourbon dynasty". Longman Pronunciation Dictionary (2nd ed.). Pearson. p. 94. ISBN 978-0582364677.
- Schofield, Hugh (26 December 2014). "The link between bourbon biscuits and bourbon whiskey" – via www.bbc.com.
- Prudames, David (25 Jan 2005). "Museum to remember birthplace of the Bourbon". Culture24. Retrieved 11 Dec 2009.
- Hibbert, Colette (8 Feb 2005). "Biscuit factory makes 'comeback'". BBC News Online. Retrieved 11 Dec 2009.
- "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. 2 May 2009
- "This is why bourbon biscuits have holes in them". The Independent. 27 October 2017.
- Bourbon biscuit review from nicecupofteaandasitdown.com
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