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If you're after a really simple bake that you can get your kids involved with, look no further than these yummy chocolatey thumbprint biscuits. Perfect for getting your hands (or thumbs) stuck into, they make a delicious treat.
Makes 24 biscuits
- 115g butter, softened
- 60g caster sugar
- 40g cocoa powder
- 200g self-raising flour
- 150g dark chocolate, break into chunks
- 100ml condensed milk
- 1 pack hundreds and thousands
Total time required
- Preparation time:
- Cooking time:
- Other time: 30 minutes chilling time. Per Portion: kcal 129 Fat (g) 6.6 Saturates (g) 4.1 Carbohydrate (g) 15.1 Sugars (g) 8.5 Fibre (g) 1.0 Protein (g) 1.8 Salt (g) 0.09
- Heat the oven to 180°C/160°C fan/Gas 4. Line 2 baking trays with non-stick baking parchment. Place the butter in a mixing bowl with the sugar and beat until pale and creamy. Sift in the cocoa and flour then mix to a soft dough.
- Divide the mixture into about 24 small balls. Place the balls onto the baking trays, setting them slightly apart, then use your thumb to press a small indent into the centre of each one. (Kids will love to help out with this bit!) Bake for 8-10 minutes until they’re lightly cracked on top and they look dry but are still soft to touch.
- While they’re cooling down, press the indents again to make them more pronounced – they’ll be hot so make sure a grown-up does it this time. Then allow them to cool completely.
- While they’re cooling, melt the chocolate in a bowl over a pan of gently simmering water and beat in the condensed milk. Chill for 30 minutes.
- Once the cookies are cool, spoon a little of the chocolate filling into the centre of each cookie and sprinkle with hundreds and thousands. Store in a cool, dry place.