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Buttery, melt-in-your-mouth biscuits with a white choc and cherry center. Easy thumbprint biscuits that are perfect for the holiday season

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INGREDIENTS

130 grams softened butter
100 grams caster sugar
1 large egg
200 grams self-raising flour

1 tsp vanilla extract
140 grams cherries, pitted and sliced
150 grams white chocolate melts

EQUIPMENT

Mixing bowl
Kitchen scales
Electric mixer
Baking tray
Baking paper

Step by step video

Tips & Qs

Chill dough before baking. Chilling biscuit dough before baking helps to avoid the cookies from spreading. Giving your biscuit dough 30 minutes in the freezer helps by solidifying the fat in the butter, which equals less spread. You can keep the dough in the fridge for up to a week before baking.

Don’t squish dough down too much when making the thumbprints. I find it easier to avoid squishing/flattening the dough balls by using the end of a teaspoon to form a dent.
After rolling the dough into balls, gently dent the top of the dough ball with the spoon. The biscuits will spread as they cook- the less you flatten the dough before baking, the less the biscuits will spread in the end.

How to store

Let the biscuits cool completely before storing them in an airtight container. These biscuits can be kept for up to a week.

Can you freeze the dough?

Yes! You can freeze the uncooked dough for up to 3 months. The easiest way to go about this is to roll and add toppings to the biscuits as the recipe calls for and then add the uncooked biscuits to a container or zip lock bag. This way you can simply grab them straight from the freezer and throw them in the oven when you want them. No need to thaw before baking! Add an extra 2 minutes to the overall baking time.

The rundown

In a large mixing bowl, beat butter and sugar together using an electric mixer until creamy and pale in colour
Add egg and beat for a further minute
Slowly mix flour and vanilla extract to mixture until a smooth dough is formed

Roll dough into balls and add to a lined baking tray, use finger or handle-end of spoon to create dents in the middle of balls
Add a 2-3 white chocolate melts into each dent along with a spoonful of cherries
Bake at 180c/355f for 10 minutes or until biscuits are very slightly browned