A buttery biscuit which serves as a bowl for thick, rich salted caramel? Don’t mind if I do.
These thumbprint style cookies are amazing. I’ve made them at least twice now, and I think about them often. The biscuit is my favourite style of cookies, so buttery and soft and it balances perfectly with the caramel. If you insist, make your own caramel, but it’s much easier and just as delicious to buy it pre-prepared.
You can subsitute caramel for any type of filling, ie. jam or curd. I’ve even made filled with sweetened cream cheese, which turns them into a sort of mini cheesecake.
The only warning I can give you is to make sure you cookie dough is not too warm – you don’t want the base of the biscuit to go crazy and spread when you put them in the oven. If you have warm hands (unlike me), put the dough into the fridge for 10mins before baking.
Salted Caramel Cookies
225g butter, softened
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups flour
About 1/2 a can of caramel condensed milk
Mix together all ingredients until it forms a dough and comes together in a ball.
Roll into balls of approximately 3cm and place on a lined baking tray (I baked about 10-12 at once).
Bake at 180C (160C fan bake) for approx 8 minutes – this is just to par bake ready for the filling! After 8mins, remove from the oven, press down the indent again if it has puffed up, and fill with caramel. An easy way to do this is with a disposable piping bag with the end snipped off.
Return to the oven for a further 8 minutes until the biscuit bottoms are golden brown and the caramel has started to set (if the caramel starts to bubble, remove). Sprinkle over sea salt then allow to cool.
Try not to eat them all.