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Chocolate biscuit roll sliced and served
Cocoa biscuit roll with soft filling

No-bake chocolate biscuit roll

Author: Flavelo
Recipes Cakes and Desserts
The queen of 'no-bake' sweets, a close relative of the coconut roll. This recipe brings back retro vibes in a modern guise. The secret lies in the moisture content of the biscuit dough: it must be soft enough not to crack when rolling, but firm enough to hold its shape. An ideal emergency solution for unexpected guests or if you don't want to turn on the oven.
🕒 Prep Time 30 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Pastry board
  • Baking paper or cling film
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the ground biscuits with the cocoa powder and icing sugar in a bowl.

Tip: It's worth sifting the cocoa powder to avoid bitter lumps.
2 ✓

Pour in the melted butter, vanilla, and most of the milk. Start kneading by hand.

Tip: The amount of milk depends on the dryness of the biscuits. Add gradually until you get a dough-like, pliable mass.
3 ✓

Lay out a sheet of baking paper, place the dough ball on it, and top with another sheet. Roll out to a rectangle approx. 0.5 cm thick.

Tip: Rolling between two papers prevents sticking to the rolling pin, and no need for flour/sugar which would dry the dough.
4 ✓

Remove the top paper. Spread the dough with your chosen cream, leaving a 1 cm border.

Tip: If using hazelnut spread, warm it slightly so it spreads easier and doesn't tear the dough.
5 ✓

Using the bottom paper, roll it up tightly from the long side. Wrap in the paper or foil and refrigerate for at least 2 hours.

Tip: During chilling, the butter and biscuits firm up, allowing for neat slicing with a sharp knife. (Fat crystallisation).
6 ✓

Slice into finger-thick swirls with a knife dipped in hot water before serving.

Recipe FAQ

The dough breaks when rolling, what did I do wrong?
The mixture is too dry. Knead in a little more milk or melted butter!
It's too sticky, I can't roll it out.
Add more ground biscuits, or put it in the fridge for 15 minutes to let the butter harden a bit.

Ingredients

  • 250 g Ground biscuits (e.g. Rich Tea or Digestives)
  • 30 g Cocoa powder (unsweetened)
  • 100 g Icing sugar
  • 100 ml Milk
  • 1 tsp Vanilla extract
  • 100 g Butter (melted)
  • 150 g Filling cream (e.g., mascarpone, buttercream, or hazelnut spread)