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

1. Preheat the oven to 200°C (fan 180°C) and line 2 large baking trays with baking parchment.

2. 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.

3. Add the egg and combine it to a firm dough.

4. Wrap in cling film and chill in the fridge for about 60 minutes.

5. 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.

6. Gently press the centre of each cookie with your thumb to create a hollow.

7. Bake for 12-15 minutes until lightly coloured. Leave to cool on a wire rack.

Filling

1. For the filling - in a small saucepan, melt the sugar over medium heat until lightly golden.

2. Stir in the cream.

3. Add the honey and Drambuie and let it cook for about 4 minutes, keep whisking.

4. Pour about 1 tsp of the warm caramel filling to the centre of each biscuit or until the hollow is filled. Leave to cool.

5. Melt the chocolate and sprinkle over the cooled cookies.