I love making biscuits and have seen loads of recipes for ‘thumbprint’ biscuits around recently so thought I’d have a go at making my own. I love the flavours of nuts and caramel together so this is what I decided to go with. You can fill in the thumbprint with whatever you want – melted chocolate, fondant icing, jam or in this case, my particular choice was dulce du leche – i love its rich caramelly goodness. You can make your own, or get it from the supermarket or online, and I always keep a jar in for an indulgent treat. The biscuits turned out well, they were pretty crunchy which went well with having a soft gooey filling and I really like the crunch of pecans. The recipe is pretty simple and quick as well so will work if you’re a bit short on time! I think next time I’ll have a go at chocolate ones possible with a peppermint fondant type filling.
Makes 12-16
Ingredients:
- 250g plain flour
- 225g softened unsalted butter
- 120g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 50g pecan nuts, finely chopped
- jar dulce du leche (or what ever filling you choose)
Method:
- Beat the butter and sugar together until light and fluffy
- Slowly mix in the flour then add the egg and vanilla and mix thoroughly
- Stir through the chopped pecans
- Wrap the mixture in cling film and leave in the fridge to chill for 30minutes
- Divide the mixture into roughly equal sized balls and place on a baking sheet covered in baking parchment
- Press your thumb into the middle of each ball leaving a deep indentation
- Bake in the oven on 180 degrees for about 15minutes or until golden
- Leave to cool slightly and then spoon in about 1/2 tsp of dulce du leche into the indentation
- Transfer to wire racks to cool completely.
Happy eating :)