Chocolate thumbprint cookies

    • Preparation time: 10
    • Cooking time: 8
    • Serves: 18


    • 3 Weet-Bix, finely crushed
    • 1⁄2 cup margarine
    • 1⁄2 cup granulated sugar
    • 1 large egg
    • 1 tsp vanilla essence
    • 1 1⁄4 cups self-raising flour
    • 18 milk or dark chocolate buttons


    1. Preheat oven to 180°C (350°F). Line two flat trays with baking paper.
    2. Beat margarine and sugar with a wooden spoon until light and fluffy. Add egg and vanilla and beat again.
    3. Add flour and stir well, then fold through the crushed Weet-Bix™.
    4. Place rounded tablespoons of the dough onto the prepared trays, leaving room for spreading. Lightly press a wet finger into the centre of each biscuit, then place a chocolate button in the indentation.
    5. Bake for 8 minutes until golden. Cool on tray for a minute before transferring to a rack to cool completely.


    • You can replace the dark chocolate buttons with milk or white chocolate, or fill the indentations with a spoonful of jam before baking.

    Nutrition Information

    PER SERVE: Energy (kJ) 622; Cal 158; Protein (g) 2.2; Fat (g) 7.9; Saturated fat (g) 3.9; Carbohydrate (g) 20; Sugars (g) 11.8; Fibre (g) 0.7; Sodium (mg) 149; Potassium (mg) 64; Calcium (mg) 26; Iron (mg) 0.5.