Snickers Thumbprint Cookies

CREDITS

Biscuit rec: Donna Hay
Amended by adding filling & topping
Pic cred: @mama_taught_me_well
Ruhana Ebrahim

INGREDIENTS

125g butter (softened)½ cup castor sugar1 teaspoon vanilla essence1 egg yolk100g dark chocolate (melted & cooled slightly)1 cup flour (sifted)¼ cup cocoa (sifted)
Filling-Tinned caramel treat Store bought nougat (with nuts)
Topping-Dark chocolate (melted)

METHOD

1. Preheat oven to 160°C.2. Beat butter and sugar until pale and creamy. 3. Add the vanilla, egg yolk and chocolate and beat until combined.4. Add the flour and mix until combined and mixture forms a ball. 5. Place the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes, or until firm. 6. Roll tablespoons of mixture into balls and place on 2 large baking trays lined with non-stick baking paper.7. Use your thumb to press an indent into the centre of each. 8. Bake for approximately 15 minutes or until dry and cooked.9. Allow to cool slightly on the trays before transferring to wire racks to cool completely.10. Cut the nougat into cubes.11. Place into biscuit 12. Mix caramel treat in a bowl till smooth. Then spoon into piping bag and pipe over nougat.13. Drizzle over melted dark chocolate. 14. Serve as is or chill a little in fridge before serving. 15. In hotter days, it does not keep for many days.Stays well in fridge.

POSTED ON

01 Nov 2019

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