The bourbon biscuit is an all time pinnacle of biscuit design, engineering and production. Everything you could want taste-wise, from crisp, crunchy layers to delicate soft cream that melts over your tongue. In tests, three of these and a cup of coffee is sufficient to keep away the hunger pangs for nearly three hours!
Truly, the John Wayne of the biscuit barrel.
Below are some fine historical examples of this stalwart to look out for:
With it’s abundance of perpendicular properties the bourbon bisucuit is mathematically complex, but precise. There is nearly always ten holes arranged in five pairs on each outer surface, although the reason for this has mostly been lost in time. It may be to help the flavour of the middle layer permeate to the surface, particularly with the help of capilary action once the biscuit comes into contact with human saliva; or to create strategically placed weak points to aid in biting through the biscuit for those people with under-strength jaws. We just don’t really know!
The creamy middle layer is the ‘glue’ of the bourbon construction process. It’s strength firmly holds in place the two outer layers; although this can be a hindrance to the ‘side-removal & edge nibbling brigade’. Mostly however this can be overcome and some highly developed techniques have been developed and honed over many packets to do this.
Hopefully, you can now appreciate the range and diverse appeal of the humble bourbon biscuit. Happy Eating!