Homemade Chocolate Wheatens
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You’ll love this homemade Chocolate Wheatens Recipe! Featuring Australia’s popular biscuits enriched with wheat germ and topped with a delightful swirl of melted dark chocolate for an exquisite balance of crunch and richness!
What is a Chocolate Wheaten?
A Chocolate Wheaten is an Australian classic biscuit created by Arnott’s. They combine the rich flavor of chocolate with the unique flavor of wheat germ.
Chocolate Wheatens Recipe
Indulge in the charm of Australia’s beloved treat with my Homemade Chocolate Wheatens recipe!
These famous biscuits created by Arnott’s are celebrated across Australia for their delightful crunch and unique flavor thanks to the wheat germ.
Topped with swirled melted dark chocolate to enhance its rich flavor, these chocolate wheatens boast an irresistible combination of texture and taste, perfectly capturing the essence of Australia’s beloved biscuit.
Bring a piece of Australian culinary heritage into your kitchen, allowing you to recreate and savor the authentic experience of chocolate wheatens anytime.
How to Make Homemade Chocolate Wheatens
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a large mixing bowl, add the flour and wheat germ and whisk until well combined.
Incorporate Butter: Add chilled cubed butter to the flour mixture. Using your hands, rub the butter into the flour for about 2 minutes until it resembles coarse breadcrumbs or wet sand.
Mix in Sugar: Stir through the sugar using a wooden spoon or rubber spatula.
Add Egg: Pour in the whisked egg and mix until a soft dough forms.
Prick: Prick the surface of each biscuit with a fork.
Form Cookies: Take one heaped tablespoon of dough, roll into a ball, place on the tray, and flatten into a disc. Leave about 5cm space between each biscuit.
Bake: Bake for 12-15 minutes until golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Melt Chocolate For Coating: Melt chocolate in a double boiler or microwave, stirring until smooth.
Dip Each Cookie: Once cooled, dip the bottom of each biscuit to coat in chocolate, let excess drip off, and place chocolate side up on a rack or lined tray. Swirl the chocolate with a fork for decoration. Refrigerate until set. Enjoy!
Expert Tips
- Measure your ingredients correctly, especially the flour. Too much flour = hard cookies.
- Wheat Germ: Essential for authentic flavor; find it in health food stores if not in your supermarket.
- Chocolate Dipping: Gently tapping the biscuit can help remove excess chocolate for a neater finish.
Can I make chocolate wheaten’s gluten-free?
Check out my Gluten Free Chocolate Wheatens recipe!
Can I use a different type of chocolate for the coating?
Absolutely! While dark chocolate is commonly used, feel free to experiment with milk or white chocolate for different flavor profiles.
Storage Instructions
Store: In an airtight container at room temperature for up to 1 week.
Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.
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Homemade Chocolate Wheatens
Ingredients
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1/3 cup wheat germ*
- 120 g salted butter, cubed and chilled
- 1/3 cup coconut sugar
- 1 large egg, lightly beaten
Chocolate Coating
- 150 g dark chocolate block of choice, e.g., Cadbury or Lindt
Instructions
- Preheat Oven: Preheat oven to 180ºC (356ºF). Line a large flat baking sheet with baking paper and set aside.
- Combine Dry Ingredients: In a large mixing bowl, add the flour and wheat germ and whisk until well combined.
- Incorporate Butter: Add chilled cubed butter to the flour mixture. Using your hands, rub the butter into the flour for about 2 minutes until it resembles coarse breadcrumbs or wet sand.
- Mix in Sugar: Stir through the sugar using a wooden spoon or rubber spatula.
- Add Egg: Pour in the whisked egg and mix until a soft dough forms.
- Prick: Prick the surface of each biscuit with a fork.
- Form Cookies: Take one heaped tablespoon of dough, roll into a ball, place on the tray, and flatten into a disc. Leave about 5cm space between each biscuit.
- Bake: Bake for 12-15 minutes until golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Chocolate Coating
- Melt Chocolate: Melt chocolate in a double boiler or microwave, stirring until smooth.
- Dip Each Cookie: Once cooled, dip the bottom of each biscuit to coat in chocolate, let excess drip off, and place chocolate side up on a rack or lined tray. Swirl the chocolate with a fork for decoration. Refrigerate until set. Enjoy!
Notes
- *Wheat Germ: Find wheat germ from your supermarket, local health food store or online.
- Store: In an airtight container at room temperature for up to 1 week.
- Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.