Chocolate Wheatens are one of two types of biscuits I purchase from the shops. The other biscuit is a Granita. I buy these biscuits because I’m slack. What! No, I’m not. I have a lot of Pattiserie recipes that call for Granitas as an ingredient. I thought it’s about time I have a go at making them.
Here’s a recipe I’ve played with and after making them I did a little extra work which I’ll post about next week. These biscuits are not overly sweet because they’re meant to be used as a granita (base for cheesecake etc.). Although with a little flourish of chocolate they can become Chocolate Wheatens or Wagon Wheels. YES, WAGON WHEELS.
Alright, I’m calm now. We made them last week in Bake Club, and the girls seem to like them. I thought I’d share the first part with you today. Next time I’ll share the marshmallow filling with you. That’s the extra bit I mentioned above.
I made them in the Thermomix, but you could use a food processor, just leave them in the fridge to set up a bit after mixing, if they get too soft to work with. If you need me to translate the recipe, please sing out, and I’ll sort it for you.
Chocolate Wheaten Biscuits in the Thermomix
- 130 g Oats
- 170 g wholemeal flour
- 130 g butter - chopped (unsalted)
- 60 g Sugar, brown
- ¼ tsp Baking powder
- 45 g milk
- ¼ tsp Salt or if you use flaked salt ¼ tsp heaped flaked salt
- Set the oven to 180°c and prepare your baking trays. (You can put them straight on the tray of a USA cookie sheet)
- Weigh the oats into the TM bowl, with the MC in place set to sp 8/10 seconds
- Weigh the wholemeal flour and butter (chopped) into the TM bowl and set to reverse speed + 4/30 seconds
- Weigh the remainder of the ingredients into the TM bowl and set to reverse speed + 4/10 seconds, check to see if you need to scrape down or lift any butter from the base of the bowl and repeat on reverse speed + 4/3 seconds.
- Lay a sheet of cling film on the bench and dump the mixture into the centre of it. Wrap flattening as you go. I like to use a rolling pin here to make a square disc. That makes it easier to roll out after it has rested.
- Place in the fridge for 5 - 10 minutes to firm up, so it's easier to handle. (if it's too hard when it first comes out of the fridge just leave it a few minutes on the bench, so it softens enough to roll).
- Roll out on the cling film till its around 3mm thick and cut into discs using a cookie cutter. I used a 58mm cookie cutter on the plain side for mine.
- Place them on a prepared baking tray. You don't need too much room; they don't spread much so leave around 1cm between them.
- Bake until they just start to show signs of colour around the edges. After cooling on the trays for around 5 minutes remove to a cooling rack.