I love Wheat Cookies, also known as Wheaten Cookies or Digestive biscuits.
Preheat oven to 180 degrees C, lightly grease and paper line bake trays.
Cream the butter with the sugar until light & fluffy, then beat egg in well.
Stir through the coconut, wheatgerm, then fold in the sifted flours returning the husks to the bowl.
With a teaspoon or small ice cream scoop, roll a walnut sized ball,
Place on baking tray and flatten & imprint with a fork.
Bake for 15 mins. or until lightly golden. Transfer to cool on wire racks.
Simmer a saucepan of water on the stove top, place chocolate in a clean bowl over the top of the saucepan with simmering water, warm and stir until the chocolate melts.
Prepare a tray with non stick paper and place a wire rack over the top of this.
Take your Wheat cookie and half dip in chocolate, and allow to set on the wire rack.
When whole batch is complete with chocolate, place in the fridge, wire rack and all to further set.
Makes around 35 Cookies.
If I haven’t already eaten all of the cookies, I sometimes use the leftovers as a base for cheese cake, and it’s amazing, simply place in the food processor and blitz. Delicious.
0 servings