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Weet-Bix™ Chocolate Thumbprints

Not just for Christmas – these soft biscuits with a special chocolate centre are easy and fun to make.

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SERVES 18
PREP
Skill = Medium
COOK

Ingredients

  • 1/2 cup margarine
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 1 1/4 cups self-raising flour
  • 3 Weet-Bix™, finely crushed
  • 18 milk or dark chocolate buttons

Method

  1. Preheat oven to 180°C (350°F). Line two flat trays with baking paper.
  2. Beat margarine and sugar with a wooden spoon until light and fluffy. Add egg and vanilla and beat again.
  3. Add flour and stir well, then fold through the crushed Weet-Bix™.
  4. 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.
  5. Bake for 8 minutes until golden. Cool on tray for a minute before transferring to a rack to cool completely.

TIP

  • You can replace the dark chocolate buttons with milk or white chocolate, or fill the indentations with a spoonful of jam before baking.
Weet-Bix™ Chocolate Thumbprints
NUTRITION INFORMATION PER SERVING:
  • Energy
    662kJ
    158Cal
  • Protein
    2.2g
  • Fat, Total
    7.9g
  • Fat, Saturated
    3.9g
  • Carbohydrate, Total
    20.0g
  • Carbohydrate, Sugars
    11.8g
  • Dietary, Fibre
    0.7g
  • Sodium
    149mg
  • Potassium
    64mg
  • Calcium
    26mg
  • Iron
    0.5mg