Chocolate thumbprint biscuits
Time: 30 minutes plus 10 minutes baking
Serves: 16+ biscuits
115g (½ cup) butter, unsalted
50g (¼ cup) caster sugar
1 egg yolk
2 tsp vanilla extract
185g (1 ½ cups) plain/all-purpose flour
For the filling
3 tbsp cocoa powder
1 cup icing /powdered sugar
2-3 tbsp hot water
You might also like
Everywhere bear biscuits
One of the most popular recipes on our site is our jam thumbprint biscuits or cookies. They’re a great bake for little chefs or those new to baking because, as well as being tasty they’re really simple and don’t need pieces of equipment like rolling pins or cutters. My kids love rolling the dough with their hands and getting to make an imprint in the biscuits ready for the filling.
I thought the only thing that would make them better in our eyes is a chocolate filling rather than a jam one and we weren’t disappointed. So if you are looking for a simple biscuit recipe, look no further. They also make a great Christmas cookie, simple replace the smarties on top with some Christmas sprinkles.
Preheat the oven to 180C/170C Fan/350F/Gas 4, and line a baking tray with baking paper.
Mix the butter and sugar together
Get your kids to measure the butter (115g) and sugar (50g), and add to a freestanding mixer, or large mixing bowl. Using your paddle attachment or a hand held mixer, beat the butter and sugar together until they are light and fluffy.
Add the egg yolk and vanilla
Separate the egg yolk from the white and add to your bowl. I normally do this by cracking the egg and passing the yolk from one side of the shell to the other letting the white run out until only the yolk is left. If you’ve got older kids you could let them try this on their own. Add the vanilla extract (2 tsp).
Mix again, until it is well combined.
Add the flour
Measure the flour and add to your mixture. Mix everything together one last time until you have a nice, smooth dough.
Form the thumprint biscuits
Get your hands messy and roll the dough into small balls and place on your prepared baking tray. Ours were about a tablespoon-sized – but it doesn’t matter what size you do as long as they’re roughly consistent.
Get your kids to use their thumbs or the back of a small measuring spoon (¼ tsp) to make an indent in the middle of each biscuit.
Bake the thumbprint biscuits
Bake the biscuits in the oven for around 10-12 minutes. They’re ready when the edges start to crack and they are slightly firm to touch.
Remove the biscuits from the oven and allow them to cool for a few minutes before placing them on a wire rack to cool completely. If the indents have risen, use the back of a small spoon to re-do them before they cool.
Make the chocolate filling
Measure the cocoa powder (3 tbsp) and icing sugar (1 cup) into a small bowl. Add the water and stir until it forms a nice thick chocolate filling.
Fill the chocolate thumbprint biscuits
Get your kids to use a tea spoon to fill each biscuit with the chocolate filling and add a smartie/M&M or some sprinkles on top.
Leave to set and enjoy!