Let’s be real for a minute. At Christmas, we all get a free pass to indulge, but in January, we are made to feel guilty about it, which is why I have been reluctant to share this recipe. However, Christmas was over a month ago, and I think you all deserve a treat.
Combining all the best flavours (in my opinion), I’ve quickly become obsessed with these small mouthfuls of pure pleasure. With a crumbly chocolate and coffee biscuit base and a gooey, salted caramel filling, you’ll soon be swapping bathroom scales for kitchen scales.
With that in mind, I will apologise for putting this temptation in front of you, because unlike me, I know there plenty of people out there that are sticking to their resolutions. If however you are craving something sweet and are ready to give in to temptation, these biscuits take less than half an hour to knock up and the perfect recipe for even the most novice-baker.
Along with the biscuits, I’m going to show you how to make your own salted caramel. Shop-bought is absolutely fine, but once you have nailed the method, you will want to make it over and over again. Plus, I will be sharing some more recipes in the very near future that calls for more salted caramel, so you can batch make it ahead of time and it will keep in the fridge for a couple of weeks.
Right, less talking, more baking! Let’s get to it.
Salted Caramel Thumbprint Cookies
For the Biscuits
- 125 g plain flour
- 40 g cocoa powder
- 1/4 tsp salt
- 1 tbsp double cream
- 1 tbsp ground espresso powder
- 1 tsp vanilla essence
- 110 g unsalted butter
- 135 g soft brown sugar
- 1 large egg yolk
For the Salted Caramel
- 170 ml double cream
- 200 g caster sugar
- 85 g unsalted butter, cubed
- 1/2 tsp fine sea salt
For the biscuits
- Preheat the oven to 175C and line two baking trays with parchment paper.
- Add the flour, cocoa powder and salt to a small bowl and set aside. In a separate bowl, combine the double cream, ground espresso powder and vanilla essence.
- Using a stand or handheld mixer, cream together the butter and sugar until light and fluffy. add the egg yolk and beat to combine. Add the cream mixture to the butter and beat until combined. Add the dry ingredients and mix until you have a soft dough.
- Scoop out a large tablespoon of the dough and roll between your hands until you have a small ball then place on the prepared baking tray. Press down slightly with the fat part of your hand until you have a small biscuit round. Using your thumb or the back of the 1/2 teaspoon measure, make a small dent in the middle of the dough. Repeat this with the remaining dough, and place the biscuit rounds 2 inches apart. Bake in the preheated oven for 8 - 10 minutes.
- Remove from the oven and if needed, gently pat down the middle of the biscuit with a spoon to maintain the dent. Leave to cool on a cooling rack.
For the Salted Caramel
- While the biscuits are cooling, make the salted caramel by melting the sugar in a heavy-based saucepan set over medium-high heat. Stir occasionally until all the sugar has melted (about 6 - 8 minutes) and turned a dark amber colour.
- Reduce the heat before adding the cubed butter and stirring until completely melted. Slowly add the double cream in a constant stream until combined. Remove from the heat, stir in the salt and then pour into a heat-proof jar.
- Allow the caramel to cool slightly before filling each biscuit with a small tablespoon. Place the biscuits in the fridge and allow the caramel to set slightly before sprinkling each biscuit with a small pinch of sea salt.
These are best enjoyed on the day of baking but will keep in the fridge in an airtight container for a few days.