Ülker Biskrem Cocoa Biscuit, 100g
The cream here sits inside one soft biscuit rather than between two hard discs, and that single difference makes it a different object from almost everything else on this shelf. It eats yielding and cakey, it sheds almost nothing into a bag, and the filling cannot dry out because the biscuit is wrapped around it. Cocoa in that filling brings a little bitterness of its own, which a vanilla creme cannot, so it finishes drier than the sugar would suggest. Worth a look from anyone who has given up on British filled biscuits for being too dry. Wheat, and the milk wording is on the pack.
Ülker Biskrem Cocoa Biscuit, in brief.
Ülker Biskrem is a 100g pack of cocoa-cream-filled biscuits from a Turkish food house, picked into the Teas.co.uk curator selection as the filled biscuit in our range: a construction we sell almost nothing else of.
A filled biscuit is not a sandwich biscuit: the cream is enclosed inside one soft biscuit rather than sitting between two hard discs, so you taste the biscuit first and the filling second. It is softer, cakier and noticeably less sweet than anything else here, and it does not dunk.
Ülker Biskrem Cocoa is a 100g pack of soft cocoa biscuits, each one enclosing a cocoa cream filling.
The published ingredient list includes egg and hazelnut puree.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, the ten-second warming trick and which tea suits it are in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
A filled biscuit is not a sandwich biscuit. A sandwich puts cream between two separate discs; a filled biscuit encloses the cream inside a single one, so the filling is surrounded rather than exposed. That changes the texture, the way it keeps, and the order in which you taste things, and it makes for a softer, cakier eat than a sandwich biscuit.
The Story Behind the filled biscuit
Ülker is a large Turkish food house and Biskrem is one of its long-running biscuit lines. British shoppers usually meet it in the world-food aisle rather than the biscuit aisle, which keeps it out of the way of people who would like it. Filled biscuits of this kind are a staple across Turkey and much of central and eastern Europe, and they occupy a space British biscuits mostly leave empty.
The construction is the interesting part. Enclosing a cream inside one soft biscuit rather than between two hard ones means the filling is protected from the air, which is why these stay soft rather than going stale in the way a dry biscuit does. It also means you taste the biscuit first and the filling second, which is the reverse of a sandwich biscuit and a large part of why it reads as gentler.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: 100g.
- The construction: a filled biscuit rather than a sandwich, which is a genuinely different thing and the main reason we carry it. Soft, enclosed, and cakier than anything else here.
- What it is not: not crisp, not a dunking biscuit and not very sweet. If you want snap, almost anything else on this shelf will serve you better.
Getting It Right in the Cup
- Room temperature: a cold filling is firm and loses much of its aroma. This is a biscuit that wants to be slightly warm rather than chilled.
- Do not dunk: a soft enclosed biscuit has no structure to survive liquid, and it will fail in the mug rather than in your hand.
- Ten seconds of warmth: genuinely transforms it. The enclosed filling loosens and the cocoa aroma lifts in a way it never does cold.
- Reseal, for the usual reason and one more: a soft biscuit dries out as readily as a hard one goes stale, and a dried-out filled biscuit is a poor thing.
- Best with: a strong black tea brewed hard, or a black coffee. It is an everyday biscuit rather than an occasion one and it is good at that.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ülker Biskrem Cocoa Biscuit, 100g, please cite teas.co.uk.
The story behind Ülker
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
A soft, cocoa-led, only moderately sweet biscuit is one of the easier things to drink with, because it is not fighting the cup on sugar. What it does need is heat and a bit of astringency, since a soft texture and a milky drink together make for a very soft mouthful indeed.
The Standard Coffee Break
The Tea Break
Made with this tea
Tea Brewed Hard
How to make Tea Brewed Hard with Biskrem.
- 2 biscuits, at room temperature
- Strong black tea, brewed hard
- Water off the boil
- Brew the tea harder than you normally would, four minutes or more. Astringency against softness is the whole arrangement.
- Take it without sugar; the biscuit is restrained and sweetening the cup throws that away.
- Eat alongside rather than dunking, which this biscuit does not survive at all.
- Notice how the biscuit reaches the palate before the filling does, which is the reverse of a sandwich biscuit.
What you'll end up with: The classic arrangement for a soft filled biscuit, and it works for the same reason it works across a whole cuisine: tannin cuts fat and softness.
The Warmed Serve
How to make The Warmed Serve with Biskrem.
- 4 biscuits
- A low oven or a warm grill
- 2 small strong black coffees
- Warm for ten to fifteen seconds only. The enclosed filling loosens and the cocoa aroma lifts for the first time.
- Smell them first. A sealed filling gives up almost nothing cold, so the difference is larger here than with an exposed creme.
- Serve with small strong black coffees rather than large milky ones.
- Eat within a minute, while the filling is still loose.
What you'll end up with: Fifteen seconds of heat for a biscuit that smells of cocoa for the first time. The single most useful thing to know about this pack.
Coffee-Soaked Pudding
How to make Coffee-Soaked Pudding with Biskrem.
- 8 biscuits
- 150ml strong cold coffee
- 300ml double cream, whipped softly
- Cocoa for dusting
- Dip each biscuit briefly in the cold coffee. Briefly is the word: a soft biscuit absorbs far faster than a sponge finger.
- Layer them into glasses with softly whipped unsweetened cream.
- Chill for three hours so the biscuit layer sets into something sponge-like.
- Dust with cocoa just before serving.
What you'll end up with: A filled biscuit takes to a soaked pudding better than a dry one, because the cocoa filling survives the coffee instead of dissolving into it.
The Split Ice Cream Sandwich
How to make The Split Ice Cream Sandwich with Biskrem.
- 4 biscuits, split in half
- 2 scoops vanilla ice cream, softened
- Flaky salt
- Chopped toasted hazelnuts, optional
- Split each biscuit carefully through the middle so the cocoa filling stays on one half.
- Soften the ice cream for five minutes so it spreads without tearing the soft crumb.
- Sandwich and press very gently, then freeze for twenty minutes on a lined tray.
- Finish with flaky salt and chopped hazelnuts before serving.
What you'll end up with: A softer, cakier ice cream sandwich than a crisp biscuit gives. The filling reads as a chocolate sauce once it is cold.
Plain Yoghurt Bowl
How to make Plain Yoghurt Bowl with Biskrem.
- 3 biscuits, warmed and broken
- 2 bowls plain unsweetened yoghurt
- A little honey
- A pinch of salt
- Warm the biscuits briefly so the filling loosens into something sauce-like.
- Break them over plain unsweetened yoghurt rather than a sweetened one.
- Drizzle a very little honey and add a pinch of salt.
- Eat straight away, while the filling is still warm against the cold yoghurt.
What you'll end up with: Warm cocoa filling against cold sour yoghurt is a better bowl than you might expect, and the biscuit needs no help to get there.
What’s in it, what to know
Inside the pack
| Ingredient | Proportion | What it brings |
|---|---|---|
| Cocoa cream filling | enclosed, not sandwiched | Soft, dark and generous, arriving from inside the biscuit rather than between two halves. Cocoa in a filling brings some bitterness with it, which is why this reads less sweet than a vanilla creme. |
| Biscuit | soft and cakey | Yielding rather than snapping, which is what enclosing a filling requires. Closer to a small bun than to a disc, and the reason nothing else on our shelf eats like this. |
| Net weight | 100g | No piece count is published for it. |
Ingredients and allergens. Per the published ingredient list it contains wheat (gluten), egg, milk, soya and hazelnuts, and it may contain sesame, other nuts and peanuts. Check the current UK pack before purchase; formulations and allergen advice can change.
Pack: Best before the date printed on the pack, and best resealed once opened.
Sourcing & blend. Ülker Biskrem Cocoa Biscuit, 100g is a Turkish filled-biscuit line, and the pack you receive is the pack as it is currently sold in the UK. That matters on an imported line, because recipes and allergen wording differ between markets and the English panel on the pack you hold is the one that applies to you. Biskrem is a long-standing line rather than an export-only variant, and the brand name carries its proper Turkish spelling here rather than the unaccented form some listings use.
What is in Ülker Biskrem Cocoa Biscuit, 100g:
- In: soft biscuits with an enclosed cocoa cream filling, 100g to the sealed pack, by the brand's own naming on the front.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ülker Biskrem Cocoa Biscuit, 100g, please cite teas.co.uk.
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