While growing up the wheat biscuit has been a staple part of many households and has also become an amazing ingredient for baking and various other meals. So it’s clear wheat biscuits are not only enjoyed as a cereal, but can also add fibre and texture to a range of sweet and savoury recipes.
This inspired me to make a delicious pie recipe using these versatile wheat biscuits as the focal ingredient in my pie base. It gives a crispy texture and a rich flavour that will have you eating the base simply by itself. I’ve filled this base with a smooth baked chocolate mud filling which if left slightly underbaked can sometimes leave a gooey centre which reminds me of a lava cake. If that’s not your cup of tea, continue to bake until set.
Note: Give yourself plenty of time to make this recipe, for best results the chocolate filling needs to be made and chilled for 12-24 hours ahead of time.
If you’re on the hunt for some wheat biscuits, Countdown’s Wheat Biscuits are on Price Lockdown for just $4! Making them the most affordable wheat biscuit on the market, and also come with a 5 Health Star rating.
Countdown challenged me to come up with some different ways to wheat! So I gladly accepted the challenge to show various other ways I could incorporate their Wheat Biscuits into a range of other delicious creations. Along with my Chocolate Mud Pies, this week I’ve made a breakfast for kings, Banana Maple Smoothie, Honey Wheat Bliss Balls and a Rocky Road Parfait. See the picture below.
You’ll need: 6 hole 22x4cm Texan Muffin or Mini Pie tin.
- 200g Butter
- 6 Countdown Wheat Biscuits
- 160g Caster Sugar
- 180g Plain Flour
- ½ Teaspoon Vanilla Extract
- 20g Plain Flour
- 100g Caster Sugar
- 130g Chocolate Chips
- 230g Butter
- 5 Eggs
- ½ Teaspoon Vanilla Extract
- The chocolate filling needs to be prepared 12-24 hours before baking, so melt butter and chocolate in medium sized saucepan. Remove of heat and allow to cool slightly.
- Whisk eggs until thoroughly combined, add vanilla extract.
- In a bowl sift the flour and sugar and then add in the egg mixture, beat until smooth and silky. Use a hand-held beater if need be.
- Pour in butter and chocolate mixture and continue to beat until smooth.
- Cover and chill in the fridge for 12-24 hours until ready to use.
- When you're ready to make pies, remove filling mixture from fridge and flick oven onto 180 degrees bake.
- For the base, crush wheat biscuits and add to bowl along with remaining dry ingredients.
- Melt butter and vanilla in a small saucepan and then add to the dry ingredients.
- Mix well, then press even amounts of dough into the base of prepared tin.
- Evenly pour chocolate filling into each base until ⅔ full and then bake for about 23 - 25 minutes or until tops have darkened and filling has begun to set. Filling will continue to set once removed from the oven.
- Once cooled, top with whipped cream, berries and shaved chocolate. Enjoy!
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