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Meiji Chocolate Filled Biscuit
Lunch • Singapore
How to Make Meiji Chocolate Filled Biscuit (Traditional & Healthy Version)
Meiji Chocolate Filled Biscuit is a beloved treat found in many Singaporean households, snack aisles, and even some kopitiam counters. While the original is imported, this homemade, health-conscious version captures the nostalgic charm of these bite-sized delights, making them a perfect lunchbox snack or a mid-day nibble with kopi or teh. The crispy biscuit shell encases a luscious, creamy chocolate filling, offering a delightful contrast in every bite. In Singapore's diverse food scene, snacks like these have found a special place among locals, especially with the influence of Japanese-inspired treats fusing effortlessly into our daily routines. Hawker centres and bakeries across the island have begun to offer their own takes, reflecting the ever-evolving nature of our culinary landscape. Making your own Meiji Chocolate Filled Biscuits at home allows you to control the ingredients, ensuring each piece is both delicious and mindful of your health goals. Whether enjoyed during a workday lunch break or shared with friends at a gathering, these biscuits embody the spirit of Singaporean fusion food culture.
Ingredients(for 8-10 pieces per person)
- 1 cup Whole wheat flour (for higher fibre)
- 2 tablespoons Cornstarch
- 1/2 teaspoon Baking powder
- 1/4 cup Low-fat milk (substitute with oat milk for vegan)
- 2 tablespoons Olive oil (or canola oil)
- 2 tablespoons Brown sugar (less refined, can use coconut sugar)
- 1 teaspoon Vanilla extract - optional
- 60g Dark chocolate (70% cocoa) (finely chopped, for filling)
- 1 tablespoon Skimmed milk powder (for richer biscuit, optional) - optional
- 1/8 teaspoon Pinch of salt
Instructions
- 1
Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
In a large bowl, combine whole wheat flour, cornstarch, baking powder, milk powder (if using), salt, and brown sugar. Mix until well blended.
3 minutes
Sift dry ingredients for a smoother dough.
- 3
In a separate bowl, whisk together low-fat milk, olive oil, and vanilla extract. Gradually add wet ingredients to the dry, mixing until a soft dough forms.
4 minutes
Do not overmix to keep biscuits crisp.
- 4
Melt dark chocolate gently over a double boiler or in the microwave in short bursts. Allow to cool slightly but remain spreadable.
3 minutes
Stir chocolate frequently to prevent burning.
Why This Dish is Healthy
By using whole wheat flour, olive oil, and dark chocolate, this recipe is lower in refined carbs and unhealthy fats, making it suitable for a balanced diet. The biscuits are portion-controlled and lower in sugar, perfect for those tracking calories or seeking healthier snack options. Its fibre content promotes satiety, helping to prevent overeating at lunch or tea time.
This homemade Meiji Chocolate Filled Biscuit recipe uses whole wheat flour for increased dietary fibre and minerals such as magnesium and iron. Dark chocolate provides antioxidants and trace minerals, while olive oil is a source of heart-healthy monounsaturated fats. The use of low-fat milk and reduced sugar helps keep calories and saturated fat low. Each serving gives a balanced amount of carbohydrates for energy, moderate protein, and minimal added sugars compared to commercial versions.
Pro Tips
- 💡Tip 1: Chill the dough for 15 minutes for easier handling and shaping.
- 💡Tip 2: Use high-quality dark chocolate for a smoother, more decadent filling.
- 💡Tip 3: For crispier biscuits, bake a minute longer but monitor closely to avoid burning.
Storage & Serving
Store biscuits in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate and bring to room temperature before eating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
