Milk Tart Thumbprint Cookies

A twist on the South African Milk Tart for National Milk Tart Day. Traditional milk tart custard in classic thumbprint cookies with a sprinkling on cinnamon. Made with Kerrygold Irish Butter.

INGREDIENTS - THUMBPRINT COOKIES

Kerrygold Irish Butter 80g
Sugar 250g
Vanilla Essence 5ml
Eggs 2
Cake Flour 350g
Baking Powder 10ml

INGREDIENTS - MILK TART FILLING

Kerrygold Irish Butter 30ml
Milk 450ml
Sugar 60ml
Cake Flour 30ml
Corn Flour 60ml
Salt pinch
Eggs 2
Vanilla Essence 5ml
Ground Cinnamon to taste

METHOD - THUMBPRINT COOKIES

Cream the Kerrygold butter, sugar and vanilla essence in a bowl. Add the eggs one at a time, beating until light. Sift in the flour and baking powder and mix together until a dough forms.

Working with lightly floured hands roll teaspoons of the dough, approximately 25g, into balls and place, well-spaced, on a baking tray lined with baking paper. Press down in the centre of each ball with your finger to make a well, for the filling to go in.

Bake at 180˚C for 15-20 minutes, keeping an eye on them so they don’t burn. Remove from the oven and press down again in the centre to keep the well shape. Allow to cool.

METHOD - MILK TART FILLING

For the milk tart filling, pour three quarters of the milk into a pot together with the sugar and Kerrygold butter and bring to the boil. 

Beat the egg whites until thick and set aside. 

Mix the flour, corn flour, salt and egg yolks together with the remaining milk, sieve into the hot milk and stir constantly over a medium heat until thick. Whisk in the beaten egg whites and vanilla essence until combined. 

Remove from heat, and spoon into the thumbprint cookies then lightly sprinkle with cinnamon.