Thumbprint Biscuits

Thumbprint Biscuits

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.


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.


  • 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

Makes 24  biscuits

Total time required 30 mins

  • Preparation time: 20 mins
  • Cooking time: 10 mins
  • Other time: 30 minutes chilling time.