What Are the Ingredients in Ripple Biscuits?

December 3, 2025 •

4 min read

First introduced in Australia in the 1930s, ripple biscuits have a deceptively simple composition. So, what are the ingredients in ripple biscuits that give them their signature crunchy, cocoa flavor and make them a dessert staple, especially for the famous ripple cake?

Quick Summary

The core ingredients for ripple biscuits include wheat flour, sugar, cocoa powder, and golden syrup, with variations between commercial products and homemade recipes affecting specific additives and fat sources.

Key Points

Core Ingredients: The foundational ingredients are wheat flour, sugar, cocoa powder, golden syrup, and leavening agents like baking powder and bicarbonate of soda.
Commercial vs. Homemade: Commercial versions typically use vegetable oil and food additives for preservation, while homemade recipes opt for butter for a richer flavour.
Golden Syrup is Key: This ingredient is crucial for both the characteristic caramel-like flavour and the chewy texture of the biscuits.
Versatile for Desserts: Ripple biscuits are famously used in desserts like the classic no-bake Chocolate Ripple Cake, as well as for pie crusts and toppings.
Allergen Variations: While commercial products contain wheat, gluten, and soy, homemade recipes offer flexibility to create gluten-free or dairy-free alternatives.
Simple Origins: The biscuit's core recipe is relatively simple, allowing for easy replication at home with common pantry staples.

Commercial Ripple Biscuits Ingredients

For many, the name 'ripple biscuit' is synonymous with Arnott's Choc Ripple, a popular Australian variety. The precise formula is a trade secret, but the packaging and ingredient lists provide a clear picture of the components. This ready-to-eat biscuit is crafted for consistent texture and flavour, making it a reliable staple for snacking and dessert recipes. While the recipe may vary slightly over time and by region, the core elements remain consistent.

Arnott's Choc Ripple Ingredient List

Wheat Flour: The foundational dry ingredient providing structure to the biscuit.
Sugar: A source of sweetness, contributing to the biscuit's flavour and texture.
Vegetable Oil: Used as the primary fat source. Often includes emulsifiers like Soy Lecithin and antioxidants like E307b to maintain product quality and shelf life.
Cocoa Powder (5%): Provides the distinct, aromatic chocolate flavour that defines the biscuit.
Golden Syrup: A key liquid sweetener, adding a caramel-like flavour note and contributing to the chewy texture.
Baking Powder: A leavening agent that helps the biscuit rise slightly and achieve its signature crunchy yet light texture.
Food Colour (Caramel III): Added for a consistent, rich brown colour.
Salt: A flavour enhancer that balances the sweetness.
Wheat Starch: Another binder and texturizer.
Natural Flavour: An undisclosed blend of natural flavouring agents to enhance the overall taste profile.

Homemade Ripple Biscuits Ingredients

Making ripple biscuits at home offers control over the quality of ingredients and allows for customisation. While the end result is often richer and more buttery than the commercial version, the core flavour profile is very similar due to the common use of cocoa and golden syrup. Homemade versions often skip some of the additives found in packaged goods.

Typical Homemade Ripple Biscuit Ingredients

Plain Flour: The standard base for the dough, similar to the wheat flour in the commercial version.
Butter: Typically unsalted butter is used for a rich, creamy flavour and tender texture.
Caster Sugar or Raw Sugar: Provides sweetness and helps create a fine texture.
Cocoa Powder: The key to the chocolate flavour. Dark cocoa can be used for a richer taste.
Golden Syrup: Essential for its distinct taste and contribution to the chewiness.
Egg: Acts as a binder, holding the dough together.
Bicarbonate of Soda (Baking Soda): A leavening agent that reacts with the golden syrup to create a lift and tender crumb.
Baking Powder: Another leavening agent, often used in combination with baking soda.
Salt: Enhances the flavour of the other ingredients.

More Than Just a Biscuit: Popular Ripple Biscuit Uses

While delicious on their own, ripple biscuits are famously used in a variety of classic desserts, most notably the Chocolate Ripple Cake. This no-bake Australian dessert involves layering the biscuits with whipped cream and chilling it until the biscuits soften, creating a texture similar to cake. Other popular uses include:

Cheesecake and Pie Bases: Crushed ripple biscuits mixed with melted butter create a delicious and simple base for cheesecakes, caramel slices, and chocolate pies.
Ice Cream Topping: Crumbled biscuits can be sprinkled over ice cream sundaes for added crunch and chocolate flavour.
Trifle Layers: The biscuits can be used as a layer in a trifle, absorbing the liquid and adding a chocolatey twist.

Commercial vs. Homemade Ingredients: A Comparison

To better understand the makeup of ripple biscuits, here is a comparison of typical commercial and homemade ingredients.


Feature	Commercial Ripple Biscuits (e.g., Arnott's)	Homemade Ripple Biscuits
Primary Fat Source	Vegetable Oil	Butter
Sweetener	Sugar, Golden Syrup	Sugar, Golden Syrup
Leavening	Baking Powder	Bicarbonate of Soda, Baking Powder
Additives	Emulsifiers (Soy Lecithin), Antioxidant (E307b), Food Colour (Caramel III), Natural Flavour	None or minimal, depending on recipe
Texture	Crunchy, consistent, designed for dunking	Richer, more buttery, can be varied
Allergens	Contains gluten, soy. May contain egg, milk, tree nuts, etc.	Depends on specific ingredients used; easier to control for allergies
Shelf Life	Long, thanks to preservatives	Shorter; best consumed fresh

Conclusion

Whether you opt for the classic store-bought Arnott's Choc Ripple or prefer to whip up a batch from scratch, the fundamental ingredients in ripple biscuits remain largely the same: a blend of flour, sugar, and cocoa, with the distinctive flavour of golden syrup. Commercial varieties rely on a mix of vegetable oil and additives to ensure a consistent, long-lasting product, while homemade versions lean on butter for a richer, more rustic result. Regardless of the recipe, the versatile nature and comforting flavour of ripple biscuits have made them a cherished part of baking and snacking for decades. For more on the classic Choc Ripple, visit the Arnott's website at.

Note: Arnott's official product information is a reliable source for commercial ingredient lists.

Frequently Asked Questions

Commercial ripple biscuits, like those from Arnott's, typically use vegetable oil as the primary fat source, along with emulsifiers and antioxidants to ensure a longer shelf life.

Yes, Arnott's includes golden syrup in their Choc Ripple biscuits. This ingredient is essential for providing the distinct caramel-like flavour and contributing to the biscuit's texture.

In homemade recipes, butter is a very common and effective substitute for the vegetable oil used in commercial versions, as it provides a richer, more traditional biscuit flavour and texture.

The rich chocolate flavour comes from cocoa powder, which is a core ingredient in both commercial and homemade recipes.

Standard commercial ripple biscuits contain wheat flour and are not gluten-free. However, there are recipes available that use gluten-free flours to create a suitable alternative for those with gluten intolerance.

Commercial ripple biscuits are known for their consistent, dunkable crunch. Homemade versions often have a richer, more buttery flavour and a slightly different texture, depending on the specific recipe.

Ripple biscuits are a versatile and beloved ingredient in Australian desserts, particularly the classic Chocolate Ripple Cake, because their texture softens beautifully when combined with cream, and their flavour complements a variety of other ingredients.