90g butter
1/2 cup brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/4 cup coconut
1/4 cup wheatgerm
3/4 cup wholemeal flour
1/2 cup self raising flour
zest of an orange
150g dark chocolate


20 minutes




15 minutes


Preheat oven to 180°C and line two trays with baking paper.


Cream butter and sugar until light and creamy, add egg and vanilla extract beat well to combine.


Add remaining ingredients and mix well to form a dough.


Take a tablespoon of mixture at a time and roll into balls, place on the baking tray and flatten either with a fork or your fingers.


Bake for 15 minutes or until golden, when cooked cool on a wire rack.


Melt the chocolate in a glass bowl over a pot of boiling water.


Dip the biscuits into the melted chocolate, place on baking paper and leave to sit until the chocolate has set.


Store in an airtight container.

© 2016 Jane Rangiwahia. Website by paperworkdesign.

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