Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Triple chocolate thumbprint cookies
Thumbprint cookies are an easy way to level up your chocolate cookies. Simply press an indent into your freshly baked cookie while still warm and fill with jam, nut butter, chocolate…whatever your heart desires. We went for all-things chocolate in this recipe with a milk chocolate ganache and dark chocolate shavings.

Triple chocolate thumbprint cookies

Makes: about 20

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg

Ganache filling:
150g milk chocolate, finely chopped
1/3 cup (80g) cream
Dark chocolate shavings, to decorate

Directions

Preheat the oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

To prepare the cookie dough, whisk together the cooled melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, soft dough.

Portion and roll the dough into even balls – we made about 20. Space evenly on the prepared baking tray and lightly press each one down to flatten slightly.

Bake for 10-12 minutes until the cookies are set but still soft in the centre. As soon as the cookies come out of the oven, press indents into the middle of each using the back of a small measuring spoon. Set aside to cool completely.

Meanwhile, prepare the chocolate ganache. Gently heat the cream and chocolate over a bain marie or in the microwave until melted, stirring to create a smooth, glossy ganache. Be careful not to overheat the mixture as this may cause it to seize.

Fill the indent of each cookie with ganache using a spoon or place the ganache into a piping bag.  Decorate with dark chocolate shavings and allow the ganache to set completely before serving.

Tip: Sprinkle a small pinch of flakey sea salt on top of the cookies to balance the sweetness of the chocolate.

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg

Ganache filling:
150g milk chocolate, finely chopped
1/3 cup (80g) cream
Dark chocolate shavings, to decorate

Directions

Preheat the oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

To prepare the cookie dough, whisk together the cooled melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, soft dough.

Portion and roll the dough into even balls – we made about 20. Space evenly on the prepared baking tray and lightly press each one down to flatten slightly.

Bake for 10-12 minutes until the cookies are set but still soft in the centre. As soon as the cookies come out of the oven, press indents into the middle of each using the back of a small measuring spoon. Set aside to cool completely.

Meanwhile, prepare the chocolate ganache. Gently heat the cream and chocolate over a bain marie or in the microwave until melted, stirring to create a smooth, glossy ganache. Be careful not to overheat the mixture as this may cause it to seize.

Fill the indent of each cookie with ganache using a spoon or place the ganache into a piping bag.  Decorate with dark chocolate shavings and allow the ganache to set completely before serving.

Tip: Sprinkle a small pinch of flakey sea salt on top of the cookies to balance the sweetness of the chocolate.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum