Bourbon biscuits are definitely one of those biscuit brands which are loved many everyone. With the godly taste, the cream gives and the fine sugar dots on the body is all something we can never miss biting. However, from the very day-one of Bourbon, we have seen the biscuit having holes on its body, many of might haven’t bothered about it, but, there are many others who actually do.
Now after a while, the team manager of Bourbon factory in Carlisle, Mark Greenwell, popped up on Channel 4’s Food Unwrapped to reveal the truth about the holes in the biscuits.
Mark stated that holes are there to allow steam to escape, to stop the soft biscuits from cracking or collapsing in time. Talking about the scientific reason behind this, he added, “If the holes weren’t there, steam would build up inside the biscuits. The biscuit would collapse back down and you wouldn’t have a controllable product. You’re trying to get steam out of the biscuits to have an even texture.”
In a similar manner, you can also notice holes in Digestives and rich tea biscuits for the same reason.
Getting back to the history, Bourbon Biscuit was introduced firstly in 1910 by the name of “Creola”. It was held by the biscuit company Peek Freans, of Bermondsey, London, an originator of the popular Garibaldi biscuit.