Salted caramel thumbprint cookies | Food24


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.


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