Chocolate wheaties

Why buy when you can bake?

  • 45 mins preparation
  • 25 mins cooking
  • Makes 18 Item
  • Print
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?


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


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.


If the weather is cool, store these biscuits in an airtight container at room temperature ­ if it's hot, keep container in the fridge.

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