Homemade Penguin Biscuit Recipe

Homemade penguin biscuits

Homemade penguin biscuits

I created this recipe for my Feasting on Romantic Comedy Novelicious column a few months ago, but my children adored these biscuits so much, I had to reproduce the recipe here.

It isn’t a quick recipe as there are a few stages (making the biscuit, making the sandwich layer, coating in chocolate) but my goodness they are worth every minute.

Recipe for Homemade Penguin Biscuits


Electric mixer, like a KitchenAid (it just makes it so much easier and quicker), large food bag, rolling pin, a rectangle shaped cookie cutter (though you can, of course, make them any shape you like), baking tray covered in baking parchment, fish slice (or similar), baking rack.


For the biscuit:

  • 200g butter
  • 200g caster sugar
  • 1 egg
  • 325g plain flour
  • 25g cocoa

For the buttercream:

  • 100g butter, softened
  • 200g icing sugar
  • 50g caster sugar
  • 2 dessert spoons cocoa
  • splash milk

For the chocolate coating:

  • 350g bar of your favourite chocolate


Depending on size this recipe can make 26 – 30 Penguins.

  1. In the mixer beat the butter with the caster sugar. Not for too long, just until combined.
  2. Add the egg and mix, again not for long (less beating means less spreading in the oven).
  3. Add the flour and the cocoa and mix until it comes together into a ball.
  4. Place the biscuit dough into a large food bag and pop into the fridge for an hour.
  5. In the meantime prepare your buttercream: put all the ingredients into the mixer and combine (you may wish to pop a tea towel over the top as the icing sugar will go everywhere!). The buttercream should be stiff but spreadable.
  6. Pre-heat the oven to 160 degrees fan.
  7. Remove dough from the fridge.
  8. Sprinkle some flour onto your work surface and rolling pin and roll out half the biscuit dough – it’s easier to do half at a time. Get it as thin as you can.
  9. Then cut out the shapes with your cutter and move, with a fish slice or similar, to your baking tray.
  10. Place in the oven for ten minutes.
  11. Roll out the rest of the dough and repeat.
  12. Once baked, remove from the oven, allow to cool for a few minutes, then place onto a baking rack.
  13. When completely cooled, spread one biscuit with a little buttercream. Not too much – make sure it goes to the edges.
  14. Place another biscuit on top and put to one side. Repeat with all the biscuits. You now have naked Penguins.
  15. Melt the chocolate in the microwave.
  16. Spoon or spread the chocolate over the Penguins and allow to set.
  17. EAT.

Pin it for later…

homemade penguin bar recipe - extremely delicious. Great for bake sales, coffee mornings, tea time treats and dessert.

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  • Reply Rosie Dean

    Aaaargh! They look so yummy!! Have copied recipe to my folder to try.


    14th May 2015 at 9:38 am
    • Reply Helen

      They are, Rosie. Just be aware – you can’t eat just the one 😉

      14th May 2015 at 9:54 am
  • Reply Penny

    These look Amazing! Penguin biscuits were my favourites as a a child, I may just have to try this recipe! X

    15th May 2015 at 9:44 am
    • Reply Helen

      Thanks, Penny!

      15th May 2015 at 10:07 am

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