Bourbon creams
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| Alternative names | Bourbon cream, Bourbon, Chocolate Bourbon |
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| Type | Biscuit |
| Place of origin | United Kingdom |
| Region or state | London |
| Created by | Patrick Turner |
| Main ingredients | Dark chocolate-flavoured biscuits, chocolate buttercream |
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The Bourbon biscuit (/ˈbɔːrbən/; 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. A 2009 survey found that the Bourbon biscuit was the fifth most popular biscuit in the UK to dunk into tea.
Bourbon biscuit need holes in them so that during the baking process, steam can escape, preventing it from cracking or breaking. Many other companies make their own version of the biscuit under the "Bourbon" name, including major supermarkets.
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