This week's post is coming a tad late, as the original post that I had planned ended in a bit of a fail! But this post for chocolate & caramel thumbprint biscuits is worth the wait, as these biscuits are the perfect sweet treat.
So let's get started...
You will need:
- 225g butter
- 140g caster sugar
- egg yolk
- 2tsp vanilla essence
- 225g plain flour
- 55g cocoa powder
- 297g condensed milk
- 94g butter
- 56g light brown sugar
- 38g golden syrup
- 40g milk or dark chocolate
2. Beat the butter and sugar together until light and fluffy
3. Mix in the egg yolk and vanilla
4. Add in the cocoa powder and flour, and mix together until a smooth dough forms
5. Using an ice-cream scoop, place the dough onto the tray, spacing them well apart as they will spread quite a bit
6. Using your thumb, press into the centre of each biscuit to create a small dent
7. Next, pop the biscuits into the oven for about 11 minutes
8. When the biscuits are baked, place them on a wire tray to cool completely. You may need to press down on the indents of the biscuits while they're still warm to make them deeper
9. While the biscuits are cooling, it's time to make the caramel!
10. Place the condensed milk, butter, sugar and golden syrup into a saucepan on a low heat
11. Mix the caramel ingredients together until the butter has melted, and all the ingredients are combined
12. Turn the heat to medium and continue to stir until the caramel is of a thick consistency and has started to bubble
13. Spoon the caramel into the dents of the biscuits, you need to do this quite quickly as the caramel will begin to set as soon as it's off the heat
14. Lastly, melt the chocolate and drizzle it over all the biscuits
And you're done!
Thank you for reading this week's post, I hope you'll enjoy making (and eating) these biscuits and I'll see you again soon :)
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