Bake your own wheat-germ biscuits dipped in chocolate that could easily beat store-bought alternatives.
Makes 18
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These chocolate wheaties are great for late-night snacking or an early morning grab-and-go. Instead of turning to store-bought ones, you can make your own wheat-germ biscuits using the most accessible ingredients from your nearest supermarket.


  • 90 g butter, softened
  • ½ cup (110 g) light brown sugar, firmly packed
  • 1 egg
  • ¼ cup (20 g) desiccated coconut
  • ⅓ cup (35 g) wheat germ
  • ⅔ cup (100g) wholemeal flour, sifted
  • ⅓ cup (50 g) self-raising flour, sifted
  • 185 g dark eating chocolate, chopped coarsely

Preheat oven to 180 C (160 C fan-forced). Line 2 oven trays with baking paper.


Beat butter and sugar in a small bowl with an electric mixer for about 1 min or until smooth. Beat in egg until combined. Stir in coconut, wheat germ and flours.


Roll dough between sheets of baking paper until about 5 mm thick. Place on tray; refrigerate for 30 mins.


Cut 7.5 cm rounds from dough to make about 18 biscuits; place about 2.5 cm apart on trays.

Bake biscuits for about 20 mins. Cool on trays.

Meanwhile, stir in chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Cool.


Spread bases of wheaties with chocolate; mark with a fork. Stand at room temperature until set. Serve.

TIP If the weather is cool, store these biscuits in an airtight container at room temperature ­ if it’s hot, keep container in the fridge.


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