Chocolate and Raspberry Thumbprint Biscuits Recipe
Have a go at our easy Chocolate and Raspberry Thumbprint Biscuit Recipe, perfect with a cup of tea and better than a Jammie Dodger.

Chocolate and Raspberry Thumbprint Biscuits Recipe
Chocolate and Raspberry Thumbprint Biscuits Recipe
Preparation:
- Preparation Time: 25 Minutes
- Cooking Time: 10 Minutes
Ingredients:
- 50g Cocoa Powder
- 50g Raspberry Jam
- 100g Unsalted Butter
- 50g Caster Sugar
- 125g Self Raising Flour
Method:
- To make our Chocolate and Raspberry Thumbprint Biscuits recipe, combine Unsalted Butter and Caster Sugar into a large mixing bowl. Stir together until there are no lumps.
- Then into the same bowl, add the Self Raising Flour and Cocoa Powder. Then mix together into a crumbly Chocolate dough. Transfer the Chocolate dough from the bowl onto a piece of Clingfilm. Squeeze the dough together until it forms a ball and cover with the Clingfilm . Put into the fridge for one hour.
- Preheat the oven to 160°C fan. Once the Chocolate biscuit dough has cooled, remove it from the fridge and using your hands, roll it into a cylinder. Using a knife, cut from one end of the cylinder 2cm thick circles so you are left with the shape of your biscuits. You may want to round them more my hand.
- Line a baking tray with Greaseproof paper and space the Chocolate biscuits 3cm apart. Using your index finger create a partial indent in each biscuit but not so much that you press through to the other side. Now, using a teaspoon, put a dollop of Raspberry Jam into the holes you have just made so that the top of the Jam and the biscuit dough are at the same level.
- Put the Biscuits into the oven to bake at 160°C fan for 10 minutes. You may need to repeat this process several times depending on how many biscuits you have on your baking tray. Once cooked, place the Biscuits on a wire rack to cool.
Watch our Chocolate Thumbprint Biscuits Video on YouTube.