Chocolate Caramel Thumbprint Cookies recipe by Ruhana Ebrahim

Ingredients

• 125g butter (softened)
• ½ cup castor sugar
• 1 teaspoon vanilla essence
• 1 egg yolk
• 100g dark chocolate (melted & cooled slightly)
• 1 cup flour (sifted)
• ¼ cup cocoa (sifted)
• ¾ cup store-bought thick caramel OR dulce de leche
• 1. Preheat oven to 160°C.
• 2. Beat butter and sugar until pale and creamy.
• 3. Add the vanilla, egg yolk and chocolate and beat until combined.
• 4. Add the flour and mix until combined and mixture forms a ball.
• 5. Place the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes, or until firm.
• 6. Roll tablespoons of mixture into balls and place on 2 large baking trays lined with non-stick baking paper.
• 7. Use your thumb to press an indent into the centre of each.
• 8. Bake for approximately 15 minutes or until dry and cooked.
• 9. Allow to cool slightly on the trays before transferring to wire racks to cool completely.
• 10. Using a spoon, divide the caramel between cookies to serve.