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Salted caramel thumbprint cookies


salted caramel thumbprint cookies

Ingredients 15
Servings makes 18
Time 1 hour + 30 mins refrigeration time

Ingredients

  • For the cookies:
  • 120
    g
    salted butter - soft
  • 180
    ml
    brown sugar
  • 60
    ml
    almond flour
  • 30
    ml
    vanilla essence
  • 430
    ml
    cake flour
  • For the salted caramel:
  • 250
    ml
    brown sugar
  • 125
    ml
    cream
  • 70
    g
    salted butter - diced
  • 5
    ml
    vanilla essence
  • pinch
    of salt
  • To serve:
  • 1
    tsp
    Maldon salt
  • 18
    edible flowers
 

Method

20 mins
 

For the cookies, line 2 baking trays with baking paper.


Combine the butter, sugar and almond flour and whisk, with an electric mixer, until light and fluffy, 3 mins.


Using a wooden spoon, stir in the vanilla essence and flour.


Using your hands, roll the mixture into 18 balls (about 1½ Tbsp each) and arrange on the lined trays.


Refrigerate for 30 mins.


Preheat the oven to 180°C.


Make an indent into each cookie with your thumb, leaving a 2cm deep hole without pressing all the way through the base of the cookie.


Bake until golden, 12-15 mins.


Widen and deepen the hollows of each cookie with the base of a wooden spoon as soon as the cookies come out of the oven.


Leave the cookies on the trays for 15 mins before transferring to a cooling rack to cool.


For the caramel, combine all of the ingredients in a small saucepan over low heat.


Whisk until melted and simmer, 6 mins.


Spoon the caramel into the hollows of each cookie and add a tiny sprinkling of Maldon salt on top.


Allow to cool and garnish the cookies with an edible flower each before serving.


Store in an airtight container for up to 3 days.


TIP: The basic thumbprint cookie can be filled with a variety of fillings ranging from dark chocolate ganache to berry jam and nut butter.

 

Read more on: salted caramel  |  cookies  |  biscuits  |  recipes  |  baking
 

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