BN Biscuits
About this recipe
If you’ve ever enjoyed the classic BN Biscuits, then you know how irresistible they are! These biscuits are made with a delightful crisp exterior and filled with a smooth, sweet cream filling, making them a perfect treat for kids and adults alike.
Making your own BN Biscuits at home is much easier than you might think! With simple ingredients like butter, sugar, and cocoa powder, you can whip up a batch of these delightful biscuits in no time. The combination of a crispy shell and velvety cream makes each bite of these biscuits truly enjoyable.
Whether you're a fan of the original BN Biscuits or discovering them for the first time, this homemade recipe will bring all the fun of the store-bought version with the added benefit of being freshly made and customized to your taste. Why not make a batch today and indulge in a bite of nostalgia?
FAQ: BN Biscuits Recipe
1. Can I use a different filling for these biscuits?
Absolutely! If you prefer, you can try different fillings like chocolate ganache, hazelnut spread, or even a fruit jam. Feel free to get creative with the filling, but the classic vanilla cream works perfectly.
2. How should I store BN Biscuits?
Keep your homemade BN Biscuits in an airtight container at room temperature for up to 1 week. They’ll stay crunchy and fresh. For longer storage, you can freeze them for up to 3 months. Just wrap them tightly before freezing.
3. Can I make the biscuits ahead of time?
Yes! You can make the biscuits and fillings ahead of time and store them separately. When you're ready to assemble, just sandwich the filling between the cooled biscuits. They’ll be just as delicious!
4. Can I make these biscuits gluten-free?
Yes, you can make these gluten-free by using gluten-free flour instead of regular plain flour. Be sure to also check the ingredients of your filling to ensure it’s gluten-free.
5. How can I make the biscuits extra crunchy?
For extra crunch, you can bake the biscuits for a bit longer until they’re golden brown. Just be careful not to overbake them as they can become too hard. Keep a close eye on them during the last few minutes of baking.
A childhood classic BN biscuit! I filled mine with chocolate frosting but can definitely be made with cream and raspberry too!
Ingredients
Dough
- 50g butter at room temperature
- 25g light brown sugar
- 50g caster sugar
- 75g golden syrup
- 100g plain flour
- 0.5 tsp bicarbonate of soda
- 100g icing sugar
Chocolate Filling
- 150g unsalted butter
- 375g icing sugar
- 50g cocoa powder
Dough
- 100g butter at room temperature
- 50g light brown sugar
- 100g caster sugar
- 150g golden syrup
- 200g plain flour
- 1 tsp bicarbonate of soda
- 200g icing sugar
Chocolate Filling
- 300g unsalted butter
- 750g icing sugar
- 100g cocoa powder
Dough
- 150g butter at room temperature
- 75g light brown sugar
- 150g caster sugar
- 225g golden syrup
- 300g plain flour
- 1.5 tsp bicarbonate of soda
- 300g icing sugar
Chocolate Filling
- 450g unsalted butter
- 1125g icing sugar
- 150g cocoa powder
Ingredients
Dough
- 1.8oz butter at room temperature
- 0.9oz light brown sugar
- 1.8oz caster sugar
- 2.6oz golden syrup
- 3.5oz plain flour
- 0.5 tsp bicarbonate of soda
- 3.5oz icing sugar
Chocolate Filling
- 5.3oz unsalted butter
- 13.2oz icing sugar
- 1.8oz cocoa powder
Dough
- 3.5oz butter at room temperature
- 1.8oz light brown sugar
- 3.5oz caster sugar
- 5.3oz golden syrup
- 7oz plain flour
- 1 tsp bicarbonate of soda
- 7oz icing sugar
Chocolate Filling
- 10.6oz unsalted butter
- 26.4oz icing sugar
- 3.5oz cocoa powder
Dough
- 5.3oz butter at room temperature
- 2.6oz light brown sugar
- 5.3oz caster sugar
- 7.9oz golden syrup
- 10.5oz plain flour
- 1.5 tsp bicarbonate of soda
- 10.5oz icing sugar
Chocolate Filling
- 15.9oz unsalted butter
- 39.6oz icing sugar
- 5.3oz cocoa powder
Instructions
- Preheat the oven to 190°C
- Beat the butter and sugar together, then stir in the syrup.
- Pour in the flour and mix to a soft dough.
- Chill in the fridge for 30 minutes or until firm.
- Dust your counter top with flour and roll out the dough to a thickness of 5mm.
- Cut out your BN biscuit
- Transfer the biscuit to a baking sheet lined with baking paper - allow plenty of space between biscuits and bake for 8-10 minutes until golden brown and firm at the edges. Allow to cool on the baking sheet.
- Meanwhile, make the filling. Beat together the butter, icing sugar and cocoa powder and place in a piping bag.
- When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.
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