Chocolate Biscuit Roll

This Chocolate Biscuit Roll is a nostalgic no-bake dessert that brings together rich cocoa, crushed tea biscuits, butter, and rum flavor in a beautiful spiral. Easy to prepare and beloved across generations, it’s the kind of treat you’ll find at family gatherings, holidays, and Sunday lunch tables across Hungary.

Chocolate biscuit roll sliced to show spiral layers.
Clock symbol indicating preparation, baking, and chilling times

Prep – 30 minutes
Chill – 2-3 hours

Illustration of three chocolate chips cookies overlaying on each other.

12-14 slices
Ingredients

For the chocolate dough:

  • 2 ½ cups (250g) plain tea biscuits or graham crackers, finely crushed
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • ½ cup (120ml) milk
  • ¼ cup (60g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 1–2 tbsp (15–30ml) rum flavoring

For the buttercream filling:

  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (90g) powdered sugar
  • ½ tsp vanilla extract
  • ⅓ cup (30g) shredded coconut (optional)
Instructions
  • In a large bowl, mix crushed biscuits, sugar, and cocoa powder.
  • Add milk, melted butter, vanilla, and rum if using. Stir until a soft, moldable dough forms — not sticky but pliable.
  • Place dough between two sheets of parchment or plastic wrap. Roll into a rectangle about ¼ inch (0.5 cm) thick.
  • In another bowl, beat butter and powdered sugar until fluffy. Add vanilla and coconut if using.
  • Spread buttercream evenly over the chocolate dough rectangle.
  • Using the bottom parchment/plastic wrap to guide you, gently roll the dough into a tight log (like a jelly roll).
  • Wrap the roll in plastic wrap and refrigerate for at least 2–3 hours, or until firm.
  • Slice into ½-inch (1–1.5 cm) rounds before serving.

Tips & Tricks

  • Use plain tea biscuits or digestive cookies — not overly sweet ones, so the cocoa flavor stands out.

  • Chill thoroughly before slicing to allow the roll to set firmly.

  • You can add rum flavoring or real rum, depending on preference. Omit or swap for vanilla extract for a kid-friendly version.

  • Slice thinly and serve chilled for the best texture and cleanest cut.

  • Pairs perfectly with black coffee, espresso, or a glass of cold milk.

  • Ideal for holiday dessert trays, retro-themed gatherings, or as a quick make-ahead treat.

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