Chocolate Raspberry Thumbprint Cookies

Chocolate Raspberry Thumbprint Cookies

Chocolate Raspberry Thumbprint Cookies

Ingredients

For the thumbprint cookies

  • 260 g (2 cups / 9oz) plain (AP) flour
  • 55 g (1/2 cup / 2oz) Dutch processed cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (bicarbonate soda)
  • 1/4 teaspoon salt
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 1/2 cup (100g / 3.5oz) white sugar
  • 1/4 cup (50g / 1.8oz) packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate sprinkles

For the raspberry ganache

  • 250 g (8.8oz) white chocolate, finely chopped
  • 1 cup thickened cream
  • 1 cup raspberries (fresh or frozen)

Instructions

For the thumbprint cookies

  • Line two large baking trays with baking paper.
  • Sift together the flour, cocoa, baking powder, baking soda and salt.
  • Using an electric beater or stand mixer, beat the butter and both sugars in a large bowl until pale and fluffy. Add egg and vanilla and continue to beat for another minute or so until fully combined and creamy.
  • Beat in the flour, a little at a time with the beater on low. Continue to beat until it starts to form large clumps.
  • Roll small balls of dough (about 2 teaspoons), dip one side into the sprinkles, then with the sprinkles side up, sit them on the cookie sheets 1-2 inches apart. Use your thumb to press slowly, directly down in the middle to make a large dent in the centre of each.
  • Place in the fridge for 1⁄2 an hour and preheat your oven to 180C / 350F /160C fan forced.
  • Bake for 10 minutes. Remove from the oven, let them sit for a couple of minutes, then transfer to a wire rack to cool completely.

For the raspberry ganache (once the cookies have cooled)

  • Place the chocolate in a heatproof bowl.
  • Over low heat, warm the cream until just starting to steam, then pour it over the top of the chocolate. Let it sit for 2 minutes before stirring to a smooth ganache.
  • Heat the raspberries in the microwave for about 30 seconds or until soft and warm (a little longer if frozen). Push the raspberries through a strainer, into the ganache until just the seeds are left. Discard the seeds.
  • Mix the raspberry into the ganache then add a little red colouring if using and mix through.
  • Spoon a little ganache into each of the indents in the cookies. Place in the fridge to set for around 1/2 hour before serving.

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