Homemade Gluten Free Chocolate Wheatens! Easy 6-ingredient gluten free biscuits dipped in melted dark chocolate. These homemade gluten free wheatens are my take on the classic store-bought wheatens, also commonly known as chocolate digestive biscuits.
I’ve already shared with you my classic Homemade Chocolate Wheatens which use regular wheat flour and wheat germ, so check out that recipe if you’re not gluten sensitive!
These biscuits are simple to make as they don’t require any special equipment or numerous bowls. All you need is one bowl, your hands and 6 ingredients, most of which you most likely already have on hand!
Let me know what you think about these gluten free chocolate wheatens, they’re so morish! Bake yourself a batch to enjoy with a cuppa tea! Sam xPrint
Easy 6-ingredient gluten free biscuits dipped in melted dark chocolate. These homemade gluten free wheatens are my take on the classic store-bought wheatens, also commonly known as chocolate digestive biscuits.
- 1 1/2 cups (210g) gluten free plain all purpose flour, I use store bought
- 1/3 cup (35g) ground flax seeds, also known as linseeds, if using flax seeds, measure out 3 Tbsp of the seeds and add to a coffee grinder to ground into a meal. This will produce a little over 1/3 cup.
- 100g salted butter, cubed and chilled
- 1/3 cup (50g) coconut sugar, or light brown sugar or rapadura sugar
- 1 large egg (approx. 56g in shell), lightly beaten
- Chocolate Coating
- 100g dark chocolate block of choice, I use Cadbury or Lindt
- Preheat oven to 180ºC (356ºF). Line a large flat baking tray with baking paper and set aside.
- In a large mixing bowl, add flour and ground flax. Mix until well combined.
- Add chilled cubed butter to the and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand, approx. 2 minutes.
- Stir through sugar.
- Pour in whisked egg. Use your hands to mix until it forms a soft dough.
- Pick up one tablespoon of dough and roll into a smooth ball. Place on lined tray and press down with the palm of your hand to flatten out into a round disc, refer to images.
- Repeat with remaining dough, leaving about 5cm space between each biscuit.
- Take a fork and prick the surface of each biscuit 3 times.
- Bake for 12-15 minutes or until lightly golden around the edges and the biscuits come away easily from the baking paper.
- Remove and cool on pan for 3 minutes.
- Transfer to a wire rack to cool completely.
- Chocolate Coating
- Once biscuits have cooled completely, prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, turn off heat.
- Dip the bottom (flat side) of each biscuit into the chocolate to just coat the base. Allow excess chocolate to drip back into the bowl.
- Place back on wire rack, or a tray lined with baking paper with the chocolate side facing up.
- Repeat with remaining biscuits.
- Take a fork and gently create a swirl or ’S’ shape into the chocolate whilst it’s still soft, so it creates that beautiful decoration.
- Place tray with biscuits into the refrigerator until chocolate has completely set.
Store in an airtight container, refrigerated or in a cool dark pantry, for 1 week.