Wheat biscuits have been a pantry staple in many homes for generations. Beyond a simple breakfast cereal, their nutty flavor and firm texture make them an excellent ingredient for baking and savory dishes alike. Used as a base or a crunchy addition, wheat biscuits add fiber, flavor and structure to a wide variety of recipes.
Inspired by their versatility, I developed a Chocolate Mud Pie that uses crushed wheat biscuits for the base. The crust bakes up crisp and deeply flavored — so good you might find yourself nibbling it before the pie is even filled. The filling is a silky baked chocolate mud that can be left slightly underbaked for a gooey, lava-cake-like center, or baked longer for a fully set texture. Both are delicious: choose the bake time according to your preference.
Note: Plan ahead: the chocolate filling needs to be prepared and chilled for 12–24 hours before baking for the best texture and flavor.
If you need wheat biscuits, Countdown’s Wheat Biscuits are currently on Price Lockdown for $4, making them an economical option with a 5 Health Star rating. They’re a great pantry item to keep on hand for breakfasts, snacks and baking.
Countdown challenged me to explore new ways to “wheat,” so I put together several recipes that showcase these biscuits. Alongside my Chocolate Mud Pies I created a hearty breakfast bowl, a Banana Maple Smoothie, Honey Wheat Bliss Balls and a Rocky Road Parfait. These recipes highlight how easily wheat biscuits can be adapted across meals and treats.
Equipment: a 6-hole 22 x 4 cm Texan muffin or mini pie tin.
- Base
- 200g butter
- 6 Countdown wheat biscuits
- 160g caster sugar
- 180g plain flour
- ½ teaspoon vanilla extract
- Filling
- 20g plain flour
- 100g caster sugar
- 130g chocolate chips
- 230g butter
- 5 eggs
- ½ teaspoon vanilla extract
- Prepare the chocolate filling 12–24 hours before baking. Gently melt the butter and chocolate together in a medium saucepan, then remove from the heat and let cool slightly.
- Whisk the eggs until combined, then stir in the vanilla extract.
- Sift the flour and sugar into a bowl, add the egg mixture and beat until smooth and silky. A hand-held mixer works well here.
- Fold the cooled chocolate and butter mixture into the egg mixture and continue to beat until fully combined and glossy.
- Cover the filling and chill in the fridge for 12–24 hours to develop flavor and texture.
- When ready to bake, remove the filling from the fridge and preheat the oven to 180°C (350°F) bake setting.
- For the base, crush the wheat biscuits until fine and combine with the caster sugar and plain flour in a bowl.
- Melt the butter with the vanilla, then pour it over the dry ingredients and mix until evenly combined.
- Press even amounts of the biscuit mixture into the base of each prepared tin cup to form a compact crust.
- Spoon the chilled chocolate filling evenly into each crust, filling to about two thirds full. Bake for 23–25 minutes, or until the tops have darkened slightly and the filling has started to set. For a gooey center, remove closer to the lower end of the time range; for a firmer set, bake a little longer.
- Allow pies to cool. Serve topped with whipped cream, fresh berries and shaved chocolate if desired. Enjoy!