Choc Wheaties

Choc Wheaties

makes 20


  • 90g butter, softened
  • 1/2 C brown sugar
  • 1 egg
  • 1/4 C descicated coconut
  • 1/4 C LSA
  • 3/4 C wholemeal plain flour
  • 1/2 C white self-raising flour
  • 100g dark chocolate


  1. Preheat oven to 180*C and line a large baking tray.
  2. Cream butter and sugar with an electric mixer until sugar is mostly dissolved.
  3. Add egg and continue to beat until well combined.
  4. Add coconut, LSA and flour to the bowl. Stir to combine.
  5. Roll mixture into small uniform balls.
  6. Place on prepared tray, evenly spaced with enough room to spread.
  7. Press each ball with a fork to flatten.
  8. Bake for 12-15 minutes or until lightly golden. Allow biscuits to cool on the tray.
  9. Melt chocolate in a small bowl over a double boiler or in the microwave, until smooth and glossy.
  10. Dip one side of the biscuit in the melted chocolate, allowing excess to drip away before setting on baking paper.

Tags: baking, biscuits, choc wheaties, LSA

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