- 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
- 1Preheat oven to 180°C (160°C fan-forced). Line 2 oven trays with baking paper.
- 2Beat 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.
- 3Roll dough between sheets of baking paper until about 5mm thick. Place on tray; refrigerate for 30 minutes.
- 4Cut 7.5cm rounds from dough to make about 18 biscuits; place about 2.5cm apart on trays.
- 5Bake biscuits for about 20 minutes. Cool on trays.
- 6Meanwhile, stir in chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Cool.
- 7Spread 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.
The Latest from Australian Women's Weekly Food
- Crisp-skin barramundi with mandarin salsaMay 20, 2019
- Mandarin marmaladeMay 20, 2019
- Mandarin and chai soufflesMay 20, 2019
- Magical mandarin recipesMay 20, 2019
- Mandarin and cardamom gluten-free muesliMay 19, 2019
- Mandarin and poppy seed friandsMay 19, 2019
- Jam dropsMay 15, 2019
- Cottage pieMay 15, 2019
- Slow cooker soup recipesMay 15, 2019
- Apple pieMay 14, 2019
- Cuban black bean soup in the slow cookerMay 14, 2019
- Slow cooker vegetable minestroneMay 14, 2019
- Slow-cooker ribollitaMay 14, 2019
- Slow-cooker borschtMay 14, 2019
- Ricotta recipes for a delicious dinnerMay 14, 2019