- 1 cup/ 120g pastry/ all purpose flour
- 2 tablespoons corn flour/ corn starch
- pinch of salt
- ½ cup/113g margarine or butter
- 3 tablespoons caster/ fine sugar
- 1/8 teaspoon almond essence/ extract
- caramel sauce for filling
- 50g chocolate
- 1 tablespoon margarine or butter
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Whisk together pastry or all purpose flour, corn flour and salt together, set aside.
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Using a stand mixer, hand held mixer or wooden ladle and a mixing bowl, beat margarine or butter and fine sugar together until combined and creamy. Mix in almond essence, turning the speed to low, add the flour, mixing to form a smooth dough.
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Chill in the fridge for thirty minutes to forty-five minutes for the margarine or butter to set.
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Preheat an oven to 180˚C/ 350˚F. Line a baking sheet with baking or parchment paper.
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Take about a tablespoon of dough and shape one inch ball. Place balls on prepared sheets, spacing them apart. Make a deep indentation in center of each ball enough to fill a generous amount of caramel .
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Bake in the preheated oven for 10-12 minutes till barely golden around the edges. The cookies will be very soft and hole made might have come up, press it down while still hot from the oven.
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Scoop about half teaspoon of the caramel and put in each indentation whiles cookies are cooling on the baking pan.
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Melt chocolate with butter or margarine. Pour melted chocolate into a piping bag. Secure the open end of the piping bag and tiny cut the closed end. Randomly drizzle the melted chocolate over the cookies in a zig-zag fashion.
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Place in the fridge to set. Caramel thumbprint cookies can be stored in an airtight container in the fridge for up to seven days.
Click for caramel sauce recipe. Make your own caster or fine sugar by pulsing granulated sugar in a blender until the texture is fine.