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Chocolate Thumbprint Cookies

Serves: 18
Prep: 10
Cook: 8

    These soft biscuits with a special chocolate centre are easy and fun to make!

    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

    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.

    Tips

    • You can replace the dark chocolate buttons with milk or white chocolate, or fill the indentations with a spoonful of jam before baking.

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