Baked in Australia since 1956

The world's favourite chocolate biscuit.

A golden, slow-baked biscuit. A soft layer of cocoa cream. A thick coat of real chocolate that snaps, then melts. Simple, unmistakable, and adored the world over.

Discover the Range Our Story
First baked
1956
Countries
40+
Original recipe
One

Tap the biscuit for a bite

Snap. Melt. Savour. Repeat.

The Range

Six ways to fall in love.

Every variety begins with the same golden biscuit and the same patient process. Only the coat, the drizzle and the finishing touch change.

Showing all 6 varieties

  • The Original

    Milk

    Golden biscuit, cocoa cream and our signature milk chocolate coat. The one that started it all.

    NotesMalt · Toffee · Cocoa

  • Double Dark

    Dark

    Dark cocoa biscuit, dark cocoa cream, dark chocolate coat and a scatter of cocoa nibs. Bittersweet and deep.

    NotesRoasted cocoa · Espresso · Cherry

  • Salted Caramel

    Milk

    Our milk chocolate classic, ribboned with golden caramel and finished with a few flakes of sea salt.

    NotesButterscotch · Sea salt · Brown butter

  • Vanilla White

    White

    Creamy white chocolate over a vanilla cream centre, flecked with vanilla seeds and a fine cocoa drizzle.

    NotesVanilla bean · Cream · Honey

  • Hazelnut Praline

    Milk

    A praline cream centre under milk chocolate, scattered with pieces of roasted hazelnut for crunch.

    NotesToasted hazelnut · Praline · Caramel

  • Dark Mint

    Dark

    Dark chocolate with a cool peppermint cream and a fine mint drizzle. Best straight from the fridge.

    NotesPeppermint · Dark cocoa · Cool finish

Milk chocolate

The Original

Tasting notes
Perfect with
Best enjoyed
1 / 6

Our Story

Worth the wait, since 1956.

It began in 1956, in a little corner bakery in Melbourne, with one recipe and one stubborn belief: a biscuit should be worth slowing down for.

Seventy years on, the recipe has travelled further than its bakers ever imagined, but the method hasn't changed. Bake it slowly. Fill it generously. Coat it in real chocolate. Then give it time to rest before it ever reaches you.

  1. 1956

    The first tray

    A corner bakery in Melbourne bakes the very first batch. By lunchtime the tray is empty and the neighbours are asking for more.

  2. 1962

    The Sunday tin

    Families start keeping a tin in the pantry, saved for visitors and passed around the kitchen table with a pot of tea.

  3. 1971

    Coast to coast

    Delivery vans carry the recipe interstate, from Hobart to Darwin, and the whole country gets to share in the snap.

  4. 1984

    A darker side

    Double Dark joins the range, the first new variety in almost thirty years. It sells out across Victoria in its first week.

  5. 1997

    Across the sea

    The first shipments leave for New Zealand. Before long, letters arrive from all over the world asking where to find it.

  6. 2026

    Still the original

    Enjoyed in more than forty countries, and still baked the slow way, exactly as it was in that little Melbourne bakery.

1 2 3 4
Hover or tap a layer to see it in the biscuit.

How It's Made

Four layers. One perfect bite.

Unwrap one tonight.

Find the whole range wherever good biscuits are sold. And if there are little ones at home, there's a game waiting just below.

Explore the Range Play Biscuit Catch

For Junior Bakers

Biscuit Catch

Slide the jar to catch the falling biscuits before the time runs out. Shiny golden ones are worth 3 points, and five in a row earns a bonus!

Score0

Time45

Best0

Ready, set, catch!

Biscuit Catch

You have 45 seconds. How many biscuits can you catch?

Move with your mouse, your finger, or the ← → keys