chocolate caramel thumbprint cookies
- 125g unsalted butter, softened
- ½ cup (110g) caster sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 100g dark chocolate, melted and cooled slightly
- 1 cup (150g) plain flour, sifted
- ¼ cup (25g) Dutch cocoa, sifted
- ¾ cup (190g) store-bought thick caramel or dulce de leche
- Preheat oven to 160°C. Place the butter and sugar in a food processor and process for 2 minutes or until pale and creamy.
- Add the vanilla, egg yolk and chocolate and process until combined. Add the flour and cocoa and process until combined and mixture forms a ball.
- Place the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes, or until firm.
- Roll tablespoons of mixture into balls and place on 2 large baking trays lined with non-stick baking paper. Use your thumb to press an indent into the centre of each.
- Cook for 12–14 minutes or until dry and cooked. Allow to cool slightly on the trays before transferring to wire racks to cool completely. Using a spoon, divide the caramel between cookies to serve. Makes 18.
+ These desserts will keep for up to three days in an airtight container.
+ We like to use dulce de leche when using thick caramel in desserts, which is made from cooked condensed milk. Find it at specialty grocery stores.
+ To melt the chocolate in the thumbprint cookies, place the chocolate in a small heatproof bowl and set over a saucepan of just simmering water. Stir until melted and smooth. Set aside to cool slightly for 5–10 minutes.
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