Chocolate thumbprint cookies

Preparation – 10 minutes

Preheat the oven to 180 degrees Celsius and line a baking tray with baking parchment. Sprinkle a layer of sugar on a small plate and set aside.

Sift the flour, salt and cocoa powder into a small bowl and mix well.

Beat the butter with the sugar and vanilla in the bowl of a stand mixer. Beat on high until a light, fluffy batter forms, then reduce the speed to medium.

Add 2 egg yolks, along with the flour and cocoa mixture, and mix until a smooth cookie dough forms.

Roll small balls of the dough, then dredge the balls through the sugar. Place the round dough balls on the lined baking tray, about 2.5 centimetres apart.

Use your thumb to make a small indentation in the centre of each sugared ball.

Baking the chocolate thumbprint biscuits – 10 to 15 minutes

Bake the biscuits in the preheated oven for 10 to 15 minutes.

Remove the biscuits from the oven and let them cool to room temperature. It's best to use a cooling rack for this.

Making the ganache – 5 minutes

Break 100g dark chocolate into pieces and heat this with 100ml double/heavy cream in a small saucepan.

Fill the chocolate thumbprint cookies with the ganache and leave to cool completely. You can store the biscuits in an airtight container for up to 3 days. Perfect with tea or coffee. Enjoy!