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♥ Chocolate Thumbprint Cookies with Vanilla Honey Cream Cheese Frosting ♥

Yield 12 cookies
You'll need:

For the chocolate cookies:
100g self-raising flour, sifted
75g butter, softened
25g white vegetable shortening
50g caster sugar
3 tablespoons cornflour/cornstarch, sifted
4 tablespoons unsweetened cocoa powder, sifted

For the Vanilla Honey Cream Cheese Frosting:
2oz cream cheese
1-2 teaspoons honey (depends on how sweet you want)
1 teaspoon vanilla

How to make the thumbprint cookies:

Preheat the oven to 150C 10 minutes before baking. Oil two baking sheets.
Sift the flour into a large bowl, cut 75g of the butter and the white vegetable fat into small cubes, and add to the flour. Using your fingertips, rub in until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, sifted cornflour and cocoa powder. Bring the mixture together with your hands to form a soft and pliable dough.
Place on a lightly floured surface and shape into 12 small balls. Place onto the baking sheets at least 5cm/2inch apart, then press each one with a clean thumb to make a dent.
Bake in the preheated oven for 20-25 minutes, or until light golden brown. Remove from the oven and leave for 1-2 minutes to cool. Transfer to a wire rack and leave until cold.

How to assemble the cookies:

Cream together the cream cheese, honey and vanilla until smooth.
Spread a little frosting over the top of each biscuit or use a piping bag to make a swirl.
Leave until set before serving.

With all my love <3


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