Sweet, perfectly crisp and with a hint of sea salt....these tea time biscuits are easy to make, delicious and addictive.
½1 stick chilled unsalted butter, cut into slices
½ cup wheat germ
6 Tbsp cane sure or white sugar
1 tsp baking powder
1tsp. sea salt
1⅓ cups whole wheat flour
¼ cup milk
2 oz. semisweet or milk chocolate
1 tsp. vegetable shortening
1. Preheat oven to 350°
2. In a food processor add whole wheat flour, wheat germ, sugar, baking powder, salt, and butter and pulse until you get a coarser flour crumb.
3. Add milk slowly as you pulse. Keep pulsing until you get clumps of dough forming.
4. Sprinkle some whole wheat flour on surface and scrape out crumbly mix. Using your hands gather the dough and then knead it slightly until you have a smooth ball of dough.
5. Flour a rolling pin. Place dough on silpat or parchment paper and roll out the dough until it’s about 5mm in depth.
6. Use a cookie cutter and cut out circles leaving some space in between cookies. Remove excess dough, re-roll it onto another silpat or parchment paper and repeat cutting.
7. Add some prick marks using a fork (I stab the cookies 3 times)
8. Bake for 20 minutes or until you see a slight golden brown color on edges of biscuits.
9. In a double boiler, melt chocolate and shortening until combine and silky.
10. Once biscuits have cooled slightly, dip one side in chocolate and lay on parchment paper or cooling rack (plain side down) to firm up. (chocolate is optional, I love them with or without)
Store them in airtight container for up to 2 weeks (but honestly, they won’t last that long…they’ll be gone in days).