It’s almost impossible to stop at just one of these nutritive and protein packed chocolate wheatens!
- 100 g butter, chopped, at room temperature
- 1/4 cup brown sugar
- 1/4 cup caster sugar
- 1 whole egg
- 3/4 cup whole meal flour
- 3/4 cup self-raising flour
- 1⁄3 cup wheat germ (buy bottled from the supermarket)
- 150 g dark, white or milk chocolate, melted
Preheat oven at 180 C. Lightly grease and line 3 oven trays with baking paper.
In a large bowl, using an electric mixer, beat butter and sugars together until light and fluffy. Beat in egg. Sift flours together and fold into creamed mixture with wheat germ.
Roll tablespoonfuls of mixture into balls. Arrange on trays 4 cm apart. Flatten with palm of hand. Bake 15 to 20 mins until golden. Transfer to a wire rack to cool.
Dip flat bottom of each biscuit into chocolate. Create a rake pattern using a fork. Place on a wire rack and set aside until firm. Store in airtight containers.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal