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Chocolate Wheaten Biscuits

Chocolate wheaten biscuits sandwiched with marshmallow

Chocolate Wheaten biscuits are one of two types that I purchase from the shops.  The other biscuit is a Granita (both from Arnott’s).  I buy these biscuits because I’m a little lazy sometimes. What! No, I’m not.  I have a lot of Pattiserie recipes that call for Granitas as an ingredient, so I thought it’s about time I had a go at making them.

A cooling rack with Wheaten biscuits and chocolate on the top.
Chocolate wheaten biscuits

Here’s a recipe I’ve played with.  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 with some marshmallow you get Wagon Wheels.

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Yes, the famous WAGON WHEELS! A recipe for marshmallow can be found here.

A close up of a hand with fine milled oats to see the texture.
Milled oats

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.

Thermomix with a sieve on top to stop splatters.
Stop things flying out of the Thermomix
Chocolate wheaten biscuits sandwiched with marshmallow

Chocolate Wheaten Biscuits

3.67 from 3 votes

5 stars tells us you love the recipe

This Chocolate Wheaten biscuit recipe is so easy. They become wagon wheels with the addition of a little marshmallow.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Difficulty Easy
Course Biscuits
Cuisine Australian
Servings 30 Biscuits
Method Thermomix


  • Thermomix


  • 130 g Oats
  • 170 g wholemeal flour
  • 130 g unsalted butter chopped
  • 60 g Sugar brown
  • ¼ teaspoon Baking powder
  • 45 g milk
  • ¼ teaspoon Salt flaked salt 1/2 tsp


  • 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.


If you don’t own a Thermomix, it’s best to use a food processor for these biscuits to break down the oats.
Soften the butter to room temp before attempting them.


  1. 5 stars
    Loved these, as they weren’t too sweet. I spread one side with dark chocolate – delicious! I don’t have a ff oven, so cooked them at 190C and they took about 15 minutes to cook.

    1. Hey Sue,
      I always do fan-forced these days; it seems everyone uses it. Although if I think it will make a huge difference, I will add both temperatures and specify. We pretty much bake most things in Bake Club at 170°C (fan) because although we have two large ovens, we sometimes have eight different bakes to go in across them. There is the odd occasion that we have them running at two different temperatures, for when we have recipes that really need either low or high heat.


      1. OK thanks for that. As I wasn’t sure for this recipe I decided to go with Conventional (top/bottom heat) given the recipe said 180 degrees (seemed pretty hot).and I’m not that confident yet with length of cooking time. Anyway all was fine – pulled them out when they were just browning at the edges and they are nicely crisp, I will try again at 180 with FF setting and see what the difference is. ?

        1. No worries Sue, They’re not in for long so it’s not such a big problem. I see you’re doing Bake Club. You’ll learn more about the temperatures as you go. Most cookies need quick in an out but not all. We explain that in depth in the modules. 😉


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