Chocolate Wheatens

I was challenged by the lovelies at Sainsbury's to come up with an idea to use up leftover Easter Egg chocolate.  We don't ever seem to have leftover chocolate, my hubby usually eats it in the blink of an eye.  However, should you have some leftover chocolate languishing in the cupboard after Easter give these biscuits a whirl.  

Chocolate Wheatens

120g softened butter
110g light soft brown sugar
100g wholemeal plain flour
40g white self raising flour
1 tsp ground cinnamon or ground ginger
30g rolled oats
up to 4 Tblsp milk
Leftover chocolate, broken into chunks

Cream the softened butter and sugar then add the flours, cinnamon and oats.  Mix in the milk one tablespoon at a time until a fairly firm dough forms, you may not need to use all 4 tablespoons of milk.

Turn the dough out onto a lightly floured surface and knead gently until smooth, don't overwork the dough or your biscuits will be tough.  Roll out the dough to about the thickness of a £1 coin (3mm) and use a 6cm cutter to cut out as many biscuits as you can, re-roll the scraps and keep cutting out biscuits until all the dough has been used.

Preheat your oven to 190C/170C Fan and line two large baking trays with non-stick baking paper.  I pricked each biscuits a couple of times with a fork to stop them rising up too much in the oven.

Bake for 15 minutes or until golden.  Leave to cool on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.  Melt chocolate in the microwave or in a bowl over a saucepan of simmering water.  Spread the chocolate over one side of each biscuit, put on a tray and leave until the chocolate has set.  Store in an airtight container.