Decadent chocolate thumbprint biscuits

Holy moley! These chocolate thumbprint biscuits are next level delicious.

Not only do you get a rich and buttery shortbread biscuit, but you then fill it with a decadent chocolate ganache. If you are a chocolate lover, you are going to love these biscuits!

The ganache was really easy to make. A bit of warmed cream and some chopped chocolate got the job done quite quickly. It was magic, so silky smooth.

Makes 40-50 biscuits.

Ingredients

FOR THE BISCUIT

• 1 cup butter, unsalted
• 3/4 cup raw sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 1/4 cups plain flour

FOR THE GANACHE FILLING

• 250g semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 pinch salt
• 1/2 tsp vanilla extract

Method

1. Preheat oven to 190C. Line baking tray with baking paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, approximately 2-3 minutes.
3. Add egg and vanilla, and mix well to combine.
4. Add baking powder and salt, and mix to combine.
5. Add flour in a couple of batches, mixing briefly between each addition. When all the flour has been added, scrape the bowl and mix by hand to make sure everything is well incorporated.
6. Shape the biscuits by taking a tablespoon of dough and rolling it into a ball. Using the back of a 1/4 teaspoon, or something of similar size, make an indentation in the ball of dough, flattening it slightly. Repeat for all the dough.
7. Bake biscuits for 8-10 minutes. The biscuits should still be quite pale when finished.
8. Remove from oven and allow biscuits to partially cool on the baking tray before transferring to a baking rack to finish cooling completely.
9. Meanwhile, make the ganache by heating the cream in a small saucepan or the microwave until just starting to bubble (do not allow to boil). Remove from heat and pour over chopped chocolate.
10. Stand mixture undisturbed for several minutes. Then stir chocolate into cream, adding salt and vanilla extract. Keep stirring until mixture turns smooth and glossy.
11. Allow ganache to cool to thicken up before filling the biscuits. A thin ganache will pour into the indentations with a very smooth, flat top, and a thicker ganache will have a bit more texture on top.
12. Fill all of the cookies and allow them to sit flat until the ganache has set.