Ingredients:

• 90g – Butter
• 90g – dark chocolate
• 1/2 cup – wholemeal plain flour
• 1/2 cup – brown sugar, firmly packed
• 1/2 cup – white self-rising flour
• 1/2 cup – Coconut
• 1/2 cup – Wheat germ
• 1 – Egg

Method:

1. Cream butter and sugar until light and fluffy. Add egg and beat well.
2. Stir in coconut and wheat germ, and then fold in the sifted flours and return husks in sifter to bowl.
3. Roll teaspoonfuls of mixture into balls and place on lightly greased oven trays.
4. Flatten firmly with a fork.
5. Bake in moderate oven for 15 to 20 minutes or until golden brown.
6. Remove from trays when baked and cool on wire racks.
7. Put chocolate on top of a double saucepan, place over simmering water, and stir until it melts.
8. Dip half of each biscuit into melted chocolate and allow it to set on the wire rack in the refrigerator.