Homemade Chocolate Wheatens
One of Australia's popular biscuits, the Chocolate Wheaten, is enriched with wheat germ and topped with a delightful swirl of melted dark chocolate for an exquisite balance of crunch and richness!
Servings 20 cookies
Calories 141kcal
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.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 165IU | Calcium: 10mg | Iron: 1mg