Chocolate Thumbprint Cookies
These soft biscuits with a special chocolate centre are easy and fun to make!
- Skill Medium
- Prep time 10 mins
- Cook time 8 mins
- Servings 18
Ingredients:
- 3 Weet-Bix, finely crushed
- 1⁄2 cup margarine
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla essence
- 1 1⁄4 cups self-raising flour
- 18 milk or dark chocolate buttons
Method:
- Preheat oven to 180°C (350°F). Line two flat trays with baking paper.
- Beat margarine and sugar with a wooden spoon until light and fluffy. Add egg and vanilla and beat again.
- Add flour and stir well, then fold through the crushed Weet-Bix™.
- Place rounded tablespoons of the dough onto the prepared trays, leaving room for spreading. Lightly press a wet finger into the centre of each biscuit, then place a chocolate button in the indentation.
- Bake for 8 minutes until golden. Cool on tray for a minute before transferring to a rack to cool completely.
Tips:
- You can replace the dark chocolate buttons with milk or white chocolate, or fill the indentations with a spoonful of jam before baking.
Nutritional information:
-
Per Serve
-
Energy (kJ)662
-
Energy (Cal)158
-
Protein (g)2.2
-
Fat (g)7.9
-
Saturated Fat (g)3.9
-
Carbohydrate (g)20
-
Sugars (g)11.8
-
Dietary Fibre (g)0.7
-
Sodium (mg)149
-
Potassium (mg)64
-
Iron (mg)0.5
-
Calcium (mg)26
