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MILKYBAR X JessieBakesCakes Gold Medal Biscuits

These MILKYBAR Gold Medal Biscuits deserve a spot on the podium of your favourite recipes! They have a buttery biscuit base, topped with sweet icing and a MILKYBAR Gold filling, bringing a delicious caramelised white chocolate flavour. Get creative with different cutters and enjoy baking these biscuits to mark special days and sporting events!

Serving : 15

1 biscuit per seving

Each serving contains:


of an adult’s Reference Intake (RI)*
Energy per 100g:2040kJ/486kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 50g Caster Sugar
  • 100g Baking Block (We used Stork)
  • 150g Plain Flour
  • 150g Ready to Roll Icing (blue, red or a mix of both)
  • 85g MILKYBAR Gold (1 Bar)

Tips to involve little Farmers

Little ones will love stamping out the shapes in the icing! 


  • 1

    In a large bowl, beat the sugar and baking block together until light and fluffy.

  • 2

    Add the flour and use your hands to work the ingredients into a smooth dough.

  • 3

    Wrap the dough in clingfilm and place in the fridge for 30 minutes.

  • 4

    Meanwhile, line two flat baking trays with greaseproof paper.

  • 5

    Generously dust a worktop and rolling pin with flour. Roll the dough out to 0.5cm thickness.

  • 6

    Use a 6cm round cutter to stamp out biscuits. Use smaller number and star cutters to stamp out the middle of each biscuit. You’ll need to re-roll the scraps to make 15 biscuits in total. Use a straw to make a small hole at the top of each biscuit.

  • 7

    Transfer the biscuits to the baking trays and place in the fridge for 20 minutes to chill (this will retain their shape during baking).

  • 8

    Meanwhile, preheat the oven to 160°C fan / 180°C conventional.

  • 9

    Bake for 12-14 minutes or until lightly golden. Leave to cool completely on the baking trays.

  • 10

    Lightly dust a worktop with icing sugar. Roll out the icing and stamp out 6cm circles.

  • 11

    Dab a little water on top of the biscuits and lay the icing circles on top, pressing down gently so it sticks to the biscuit.

  • 12

    Use your finger to make an indent in the icing where the cut-out shapes are underneath, and the hole at the top. This will give you a cutter guide.

  • 13

    Stamp out the shapes in the icing, then press them through the biscuit to remove. Arrange all the biscuits on a lined baking tray.

  • 14

    Break up the MILKYBAR Gold into a bowl and microwave for 30-60 seconds or until melted and smooth. Transfer the melted chocolate to a piping bag.

  • 15

    Pipe the melted chocolate into the cut-out shapes. Place the baking tray in the fridge for 20 minutes or until the chocolate is set.

  • 16

    Carefully peel off the biscuits and tie a ribbon through the hole at the top. Enjoy!

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