|Alternative names||Bourbon cream, Bourbon, Chocolate Bourbon|
|Place of origin||England|
|Region or state||London|
|Main ingredients||Dark chocolate-flavoured biscuits, chocolate buttercream|
|Cookbook: Bourbon biscuit Media: Bourbon biscuit|
The Bourbon biscuit (pronounced /bɔːrbən/, sometimes referred to as a Bourbon cream) is a sandwich style biscuit consisting of two thin rectangular dark chocolate–flavoured biscuits with a chocolate buttercream filling.
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 new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea.
Many other companies make their own version of the biscuit under the "Bourbon" name, including major supermarkets.
- 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.
- Chambers Concise Dictionary. Allied Publishers. 2004. p. 144. ISBN 9788186062364.
- "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. 2 May 2009
- Bourbon biscuit review from nicecupofteaandasitdown.com
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