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