Eggless Chocolate Chunks & Whole Wheat Butter Biscuits

Kids were asking for something buttery and chocolatey since few days as the weather in Paris is seriously nasty. If kids requests for chocolates loaded bakes, i cant say ‘no’ hence i baked this ultimate buttery wheat biscuits. Why i used whole wheat flour, coz i have already baked butter biscuits with all purpose flour. Since i want to bake them much healthier than the usual butter biscuits, i opted for whole wheat flour which works awesome to bake out some scrumptious biscuits out of it. Also i baked this cookies with roughly chopped chocolate chunks instead of chocolate chips which gives an excellent texture to this ultimate cookies. Everyone at home went crazy when i finished baking this wheat butter biscuits.

Since my kids love chocolates i couldnt stop myself adding them in this biscuits, if you want to keep your butter biscuits plain, just skip the chocolate chunks. Also you can bake this wheat butter biscuits with many variations. You can bake them with tutti frutti bites, raisins, candied orange peels or else simply with nuts or seeds like sesame seeds, pumpkin seeds etc. The choice is yours, just mix and match the ingredients of your choice to bake this dangerously addictive butter biscuits. These biscuits please anyone’s tastebuds easily and they are just prefect to pack in snack box as well. If conserved properly, these butter biscuits stays absolutely prefect for more than a week. These whole wheat butter biscuits are going to be a part of Bake-a-thon, a yearly baking event .

1+1/2cups Whole wheat flour
1/2cup Sugar
a pinch Salt
1/2cup Unsalted softened butter
1/4cup Chocolate chunks

Sieve the flour with salt and take it in a mixing bowl.

Powder the sugar, whisk together the softened butter and powdered sugar to make a creamy paste.

Now add the flour, chocolate chunks to the butter, knead as a soft stiff dough.

Roll the dough as a medium size log and wrap it in a plastic cling film,place it in fridge for an hour.

Preheat the oven to 350F.

Remove the chilled dough from fridge, cut them as 1/4inch thickness.

Arrange over a baking sheet line over a baking tray with enough space in between.

Bake them for 10-12minutes.

Let the cookies cool completely and store them in an air tightened box.

Serve with coffee or tea.