m&s giant biscuit treats ✨
a quick, indulgent biscuit upgrade that turns giant bourbons and custard creams into the ultimate tea-time treat.
🍪 gloriously oversized biscuits
☕ perfect for dunking in tea
⚡ ready in about 10 minutes
😋 dangerously good if you love sweet treats
these giant bourbon and custard cream biscuits were designed for ice cream sandwiches, but they also make brilliant oversized tea-time treats. with a quick homemade chocolate and vanilla buttercream, you can turn them into indulgent biscuit sandwiches in about 10 minutes. perfect for anyone who takes their biscuit dunking seriously.
• m&s giant bourbon biscuit kit
• m&s giant custard cream biscuit kit
• 100 g unsalted butter, softened
• 200 g icing sugar
• 1–1½ tbsp cocoa powder
• ½ tsp vanilla extract
• mixing bowl
• spoon or spatula
• butter knife or palette knife
tip: make sure the butter is properly softened. cold butter makes buttercream much harder to mix smoothly.
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the idea 💭
sometimes a “project” is glue guns and paint everywhere.
and sometimes… it’s a giant custard cream that absolutely needs to be dunked in tea 😂
when m&s released their giant diy bourbon and custard cream biscuits, I knew immediately I had to try them.
they’re technically meant for ice cream sandwiches, which honestly sounds brilliant. but despite the sunny weather lately, I realised what I actually wanted was something much simpler... giant biscuits. for dunking in tea.
so instead of ice cream, I whipped up a quick buttercream filling. chocolate for the bourbon biscuits, vanilla for the custard creams. nothing fancy. just something sweet and creamy to turn them into biscuit sandwiches.
I did wonder if they might feel a bit over the top… but can confirm they did not!!!
step 1: unpack the giant biscuits
open the m&s biscuit kits and remove the giant bourbon and custard cream biscuits from their packaging.
they look like normal biscuits that have been scaled up to almost cartoon size. what's not to love!!!
step 2: make the buttercream base
place 100 g softened butter into a mixing bowl and mash it with a spoon or spatula until smooth.
add 200 g icing sugar in two or three additions, mixing each time until a thick, creamy buttercream forms.
step 3: flavour the buttercream
split the buttercream evenly into two bowls.
mix 1–1½ tablespoons cocoa powder into one bowl to make a chocolate buttercream for the bourbon biscuits.
add ½ teaspoon vanilla extract to the other bowl to make the custard cream filling.
tip: if the buttercream feels too thick, stir in a tiny splash of milk.
step 4: assemble the biscuit sandwiches
spread a generous layer of chocolate buttercream onto one giant bourbon biscuit.
place the second biscuit on top and gently press to create a giant sandwich.
repeat the same process with the custard cream biscuits using the vanilla buttercream.
step 5: serve with tea
your giant biscuit sandwiches are ready.
put the kettle on and pour yourself a cup of tea. these biscuits are designed for dunking.
if you want to go fully biscuit-themed, serve them with a chocolate digestive coaster to complete the moment. these are best enjoyed straight away while the biscuits are still crisp.
the verdict 👩⚖️
I honestly expected these to be more novelty than anything else, but they’re genuinely brilliant.
the chocolate buttercream works especially well with the bourbon biscuits. it tastes surprisingly close to the classic filling.
next time I might actually try the ice cream version they were designed for. but for a quick tea-time snack, giant buttercream biscuit sandwiches are hard to beat.
yes. ready-made frosting works perfectly if you want an even quicker version of this snack. the flavour just might be slightly sweeter.
aim for a generous layer, roughly 5–8 mm thick. these biscuits are large, so a thicker filling keeps the flavour balanced.
yes. you can assemble them a few hours ahead and store them in an airtight container. the biscuits may soften slightly over time.
absolutely. coffee, caramel, or even a little custard powder would work really well if you want to experiment.
• using butter that’s too cold
• adding all the icing sugar at once
• spreading the filling too thin
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