Cappuccino thumbprint biscuits

By KelsieAnne08

Cappuccino biscuits with white chocolate filling.

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Battenberg Cake

Jenny's buns

Ingredients

2tsp instant coffee granules
2tsp vanilla
2/3 butter softened
3/4 packed brown sugar
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
3/4 tsp cinnamon

Details

servings 42
Level of difficulty Average
Preparation time 30mins
Cost Average budget

Preparation

Step 1

In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture and stir until smooth.
Shape by rounded teaspoonfuls (5 mL) into balls. Place, 2 inches (5 cm) apart, on prepared pans. Using floured thumb or thimble, make 1/4-inch (5 mm) deep indent into centre of each. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until lightly browned on bottom, 12 minutes.
Place about 3 chocolate chips in each indent; let stand until melted, about 5 minutes. With toothpick, swirl chocolate to blend together in indent. Sprinkle with cinnamon. Transfer to rack and let cool completely.

Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.