Whisky Thumbprint Cookies
These thumbprint cookies are one of my favourite Christmas cookies and a must-bake for every festive season.
They’ve got everything one might want from a cookie.
A crumbly, shortbread-like outside with a soft, caramel filling and topped with chocolate. And guess what, they even got Whisky in them...
Plus, they are really easy to make.
Rest assured, they won’t last long.
Happy Baking!
Ingredients
For the dough
400g flour
50g corn starch
120g sugar
225g cold butter
1 egg
salt
For the filling
125g double cream
100g sugar
75g honey
50ml Drambuie
50g dark chocolate for glazing
Makes about 60 cookies
Method
Dough
Preheat the oven to 200°C (fan 180°C) and line 2 large baking trays with baking parchment.
For the dough - mix the flour, corn starch, salt and sugar. Rub in the diced, chilled butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and combine it to a firm dough.
Wrap in cling film and chill in the fridge for about 60 minutes.
Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays. Leave a gap for the cookies to spread in the oven.
Gently press the centre of each cookie with your thumb to create a hollow.
Bake for 12-15 minutes until lightly coloured. Leave to cool on a wire rack.
Filling
For the filling - in a small saucepan, melt the sugar over medium heat until lightly golden.
Stir in the cream.
Add the honey and Drambuie and let it cook for about 4 minutes, keep whisking.
Pour about 1 tsp of the warm caramel filling to the centre of each biscuit or until the hollow is filled. Leave to cool.
Melt the chocolate and sprinkle over the cooled cookies.