Forget store-bought, these delicate wheat-germ biscuits dipped in chocolate are easy to make at home.
Looking for more of our classic favourite biscuits to bake at home?
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line 2 oven trays with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer for about 1 minute or until smooth. Beat in egg until combined. Stir in coconut, wheat germ and flours.
3.Roll dough between sheets of baking paper until about 5mm thick. Place on tray; refrigerate for 30 minutes.
4.Cut 7.5cm rounds from dough to make about 18 biscuits; place about 2.5cm apart on trays.
5.Bake biscuits for about 20 minutes. Cool on trays.
6.Meanwhile, stir in chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Cool.
7.Spread bases of wheaties with chocolate; mark with a fork. Stand at room temperature until set. Serve.
If the weather is cool, store these biscuits in an airtight container at room temperature if it’s hot, keep container in the fridge.
Note
