Chocolate & Salted Caramel Thumbprint Cookies

Chocolate thumbprint cookies filled with salted caramel then topped with a drizzle of milk chocolate and a pinch of sea salt.

INGREDIENTS

Butter 80g
Brown Sugar 220g
Eggs 2 large
Cake Flour 300g
Baking Powder 15g
Cocoa Powder 30g

Castor Sugar 115g
Glucose 45g
Cream 75g
Sea Salt pinch
Butter 20g

Milk Chocolate 80g
Sea Salt pinch

METHOD

To make the chocolate thumbprint cookies cream the butter and sugar. Add the eggs one at a time and beat until light. Sift in the flour, baking powder and cocoa powder and combine until a dough forms. Using lightly floured hands roll teaspoons of the dough into balls and place, well spaced, on a baking tray lined with baking paper. Press down with a fingertip in the centre of each cookie to form an indent.

Bake at 180°C for 15 to 20 minutes.

Remove from the oven and press down in the centre again, then allow to cool.

To make the salted caramel, heat the castor sugar and glucose in a saucepan on a medium to high heat until bubbling and golden. Warm the cream and add to the caramel and whisk until smooth, then add in the butter and sea salt and mix well. Strain into a clean bowl and then spoon into the chocolate thumbprint cookies and allow to cool.

Finish with a drizzle of melted milk chocolate and a pinch of sea salt.