During my pregnancies, there have only three things that I have really craved, McDonald’s chicken nuggets (with sweet and sour sauce of course!), Berri fruit ice blocks and chocolate coated wheat biscuits. Luckily I have only recently come across this recipe, I think if I’d known about whilst pregnant, I would have ended up the size of a bus!
These cookies taste great. In an effort to be good, I only added chocolate bits to half of the cookies, and still really enjoyed them. To be a ‘true’ chocolate wheaten biscuit, you could dip the back of the cookies in melted chocolate – as suggested in the book. I decided against doing this, as it would have made them even harder to resist.
This recipe comes from an Australian Women’s Weekly book – Cupcakes, Cheescakes and Cookies. It’s filled to the brim with lots of yummy treats, and has given me lots of ideas…. if only there was enough time to make them all!
90g butter softened
1/2 cup firmly packed brown sugar
1/4 cup desiccated coconut
1/4 cup wheat germ
3/4 cup wholemeal plain flour
1/3 cup white self raising flour
1/4 cup dark chocolate bits
* Beat butter & sugar together until smooth, add egg and beat until well combined. Stir in coconut, wheat germ and sifted flours
* Roll sought between 2 sheets of baking paper until it’s around half a cm thick. Place in fridge for approx 30 minutes
* Preheat oven to 180 degrees and cover two trays with baking paper
* Using a round cutter, cut into dough and place on baking trays approx 3cm apart. Bring off cut dough together, cover again with baking paper and roll out to make more cookies.
* Lightly press chocolate bits into the top of cookies & bake for 12 minutes.
* Allow cookies to cool on trays for 5 minutes before transferring to a wire rack