TZUTC: -0800   
   MSGID: 35140.fidonet_cooking@1:105/500 2d8e3a3e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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