Ingredients
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6 tbsp (3/4 cup) butter, softened
1/2 cup packed light brown sugar
1 None egg
1/4 cup flaked coconut
1/3 cup wheat germ
3/4 cup whole wheat flour
1/3 cup self-rising flour
6 oz semi-sweet chocolate, coarsely chopped
Preparation
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Line 2 baking pans with parchment paper.
Beat butter and sugar in a medium bowl with an electric mixer for about 1 min or until smooth. Beat in egg until combined. Stir in coconut, wheat germ and combined sifted flours.
Roll dough between sheets of parchment paper until about 1/4-inch thickness. Place on tray; refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Using a 3-inch cutter, cut rounds from dough. Place about 2 inches part on prepared pans.
Bake for 18-20 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
Meanwhile, stir chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Cool slightly.
Spread bottom of cookies with chocolate; mark with a fork. Let stand at room temperature until chocolate is set.
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