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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Orange Thumbprints
 Categories: Cookies
      Yield: 12 Cookies
 
     50 g  Butter; plus a little extra
           - to grease the baking sheet
      2 tb Sugar
      2 tb Cocoa powder
      1 md Egg
      8 tb Self-raising flour
      8 ts Orange marmalade
 
  Preheat the oven to 180?C/fan 160?C/350?F/gas 4 and lightly grease
  a small baking tray or cookie sheet.
  
  Weigh the baking spread into a mixing bowl and add your sugar and
  cocoa. Beat well with a fork or wooden spoon until well combined and
  even. Add the egg and mix again, taking care to incorporate it well
  into the mixture.
  
  Add the flour, 2 tb at a time, mixing well until it forms a soft,
  pliable dough. Take a walnut-sized piece and roll it into a ball to
  test its structural integrity. A little crumbling at the edges is to
  be expected, and indeed is part of the particular charm of this
  recipe, but any more than a little will need a very small splash of
  water added to the dough to bring it together. A teaspoon should
  suffice, if required.
  
  With lightly floured or oiled hands, take a walnut-sized piece of
  dough and place it on your prepared baking tray. Flatten it twice
  with a fork, then repeat with the remaining dough. I weigh the entire
  lump of dough and divide it by 12, then weigh each individual piece
  to make sure they are even, but I am ridiculous, and this is by no
  means essential. It is very satisfying, though!
  
  Repeat with the rest of the dough, and when you have used it all up,
  make a large dent in the centre of each biscuit with your thumb--and
  be bold about it; the larger the print, the more marmalade it holds!
  
  Spoon a little marmalade into each indent--it will melt and spread
  out in the hot oven, so don't worry about being too neat about it.
  
  Bake in the centre of the oven for 12 minutes, and allow to cool for
  10 minutes to let the marmalade return to a non-volcanic temperature
  before tucking in!
  
  To Keep:
  
  These will keep in an airtight container for 4 days, or in the freezer
  almost indefinitely, but they don't tend to stay around that long.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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