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Chocolate thin biscuits on baking parchment on a wire rack. Dusted with icing sugar.

Wholemeal chocolate thins

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3.3 stars based on 10 ratings

These little biscuits are made using wholemeal flour, which seems to make them slightly less sweet (but still very good!) Easy to make and a perfect little treat.

Key Information

  • Prep:
  • Bake:
  • Makes:14
  • Skill level:easy

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  • 125g 4½ oz Butter (unsalted) softened
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 25g 1 oz Cocoa powder
  • Icing sugar To dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5).


  2. Classic mode Step 2

    Cream together the butter and sugar until light and fluffy. Mix in the flour and cocoa just until a soft dough is formed.  Leave to chill for approximately fifteen minutes.

    Ingredients for this step

  3. Classic mode Step 3

    Roll the dough into 14 even sized balls and place onto a greased baking tray or tray lined with non-stick baking parchment. Press each ball down gently with a fork – if the mixture starts to stick it may be easier to dip the fork in flour each time first.

  4. Classic mode Step 4

    Bake for 15 minutes. Leave to cool on the tray before transferring to a wire rack to cool completely. Dust lightly with icing sugar before serving