Gluten Free Chocolate Wheatens
One of Australia's cherished biscuits, these Gluten Free Chocolate Wheatens substitutes wheat germ with ground flax seeds, maintaining that unique flavor while ensuring it's gluten-free!
Calories 2436kcal
Ingredients
- 1 1/2 cups (210g/7.4 oz.) gluten free all-purpose flour, scoop & leveled
- 1/3 cup ground flax seeds*, also known as linseeds
- 100 g salted butter, cubed and chilled
- 1/3 cup coconut sugar
- 1 large egg lightly beaten
Chocolate Coating
- 100 g dark chocolate block of choice, I use Cadbury or Lindt
Instructions
- Preparation: Preheat your oven to 180ºC (356ºF) and line a large flat baking sheet with baking paper and set aside.
- Combine Dry Ingredients: In a large mixing bowl, add the flour and ground flax seeds and whisk until well combined.
- Incorporate Butter: Rub the chilled, cubed butter into the flour mixture for 2 minutes until achieving a breadcrumb-like consistency.
- Add Sugar: Stir the sugar into the mixture using a wooden spoon or rubber spatula.
- Form Dough: Pour in the whisked egg, mixing until a soft dough forms.
- Shape Biscuits: Roll tablespoons of dough into balls, flatten on the tray to form discs, and prick each three times with a fork.
- Bake: Bake for 12-15 minutes or until golden. Allow to cool on the pan for 3 minutes before transferring to a wire rack.
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
- * Flax Seeds: If using flax seeds, measure out 3 Tbsp of the seeds and add to a coffee grinder to grind into a meal. This will produce a little over 1/3 cup.
- Store: In an airtight container at room temperature for up to 1 week.
- 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: 2436kcal | Carbohydrates: 239g | Protein: 42g | Fat: 157g | Saturated Fat: 79g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Trans Fat: 3g | Cholesterol: 382mg | Sodium: 846mg | Potassium: 1233mg | Fiber: 44g | Sugar: 66g | Vitamin A: 2776IU | Vitamin C: 0.3mg | Calcium: 378mg | Iron: 22mg