Spelt Caramel Thumbprint Cookies
Servings: 8 cookies
Ingredients
Cookie Dough:
- 55g (¼ cup) butter (softened)
- ½ teaspoon vanilla extract
- 35g (2 tbsp + 2 tsp sugar
- 75g (½ cup) spelt flour (see note 1)
Filling:
- Enough caramel (or dulce de leche) to fill the cookies (around 1 teaspoon each).
Drizzle:
- 20g (2 tbs) chocolate (melted)
Instructions
- Pre-heat the oven to 175°C (350°F) and line a baking tin with grease-proof paper.
- Beat the butter, vanilla and sugar together until nice and fluffy.
- Add the flour and mix until a dough forms.
- Place the dough in the fridge for around 15 minutes to firm up a little.
- Roll into small balls and press your thumb down in each one making a nice, fairly thick hole.
- Bake for around 10 minutes, just until the edges begin to brown (they will look pale and be very soft to the touch - don't overbake).
- Remove from the oven. You will probably find the holes have closed up a little when baking, so just use the back of a small spoon (or similar) to press the cookie down and make the holes larger again.
- Leave to cool on the tray for around ten minutes and then transfer to a wire rack to cool completely.
- Using a small spoon, carefully add the caramel, just until it reaches the top of the hole.
- Melt the chocolate and then drizzle over the cookies. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I've successfully made these with both spelt and all-purpose flour. Just use the same amount of flour for whichever you choose.
