Chocolate Wheaten Biscuits
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becs-table.com.auThis Chocolate Wheaten biscuit recipe is easy. They become wagon wheels with the addition of a little marshmallow. Do you remember the Arnott's Wagon Wheel biscuit?
Equipment
- 1 Thermomix
Ingredients
- 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
Instructions
- Set the oven to 180°c ff 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.
Notes
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.