Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 25 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
25
- 175grams unsalted butter, chilled, chopped
- 3/4 cup caster sugar
- 1 1/2 cups plain flour
- 1/2 cup cocoa powder
- 1 free range egg
- 2teaspoons vanilla extract
- 3/4 jar 400g Biscoff spread
Nutrition per serving
744kJ / 178Cal
744 Kilojoules or 178 Calories
9% of daily energy intake*
Protein
1.7grams
Fat
10.5grams
Carbs
18.9grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A fun twist on a classic buttery thumbprint cookie, these delicious chocolate bites with a soft, gooey Biscoff centre will wow a crowd on any occasion.
Method
Step 1 of 5
Place butter, sugar, flour and cocoa in a food processor. Process until mixture resembles fine crumbs. Add egg and vanilla, then process until mixture just comes together.
Step 2 of 5
Preheat oven to 180°C/160°C fan-forced. Line 4 large baking trays with baking paper.
Step 3 of 5
Using 1 tbs of mixture at a time, roll into 25 balls and place on prepared baking trays. Using the palm of your hand, gently flatten balls. Using your thumb or end of a wooden spoon, press an indent into the centre of each.
Step 4 of 5
Bake 2 trays at a time, for 12 minutes or until just firm to touch. Stand for 10 minutes to cool, then transfer to a wire rack to cool completely.
Step 5 of 5
Place spread into a bowl. Beat with a wooden spoon until slightly thickened. Spoon a little spread into each cookie indent. Serve.
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