|for the cookies:|
|120 g||salted butter — soft|
|180 ml||brown sugar|
|60 ml||almond flour|
|30 ml||vanilla — essence|
|430 ml||flour — cake|
|250 ml||brown sugar|
|70 g||butter — diced|
|5 ml||vanilla — essence|
|1 tsp||maldon salt|
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.