Chocolate wheaties

Name: Chocolate wheaties
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Makes 18 Item
Cuisine: Australian
Ingredients: 90 gram butter, softened; 1/2 cup (110g) light brown sugar, firmly packed; 1 egg; 1/4 cup (20g) desiccated coconut; 1/3 cup (35g) wheat germ; 2/3 cup (100g) wholemeal flour, sifted; 1/3 cup (50g) self-raising flour, sifted; 185 gram dark eating chocolate, chopped coarsely

Nov 30, 2010 1:00pm

Makes 18 Item
45 mins preparation
25 mins cooking

Ingredients

Chocolate wheaties

90 gram butter, softened
1/2 cup (110g) light brown sugar, firmly packed
1 egg
1/4 cup (20g) desiccated coconut
1/3 cup (35g) wheat germ
2/3 cup (100g) wholemeal flour, sifted
1/3 cup (50g) self-raising flour, sifted
185 gram dark eating chocolate, chopped coarsely

Method

Chocolate wheaties

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.