Spelt Caramel Thumbprint Cookies (small batch)
These spelt caramel thumbprint cookies first appeared on my old blog, The Culinary Jumble. The photos have been updated and the recipe amended to use spelt flour.
As far as cookies go, these are a cinch. Even the caramel (dulce de leche) is out of a tin. Thumbprint cookies are so much fun to make, too. You can literally fill them with whatever you like. I’ve just made a blackberry icing version (watch this space) and my raspberry thumbprint cookies (with raspberries in the cookie dough) were awesome.
This is a fairly small batch (yielding only 8 cookies), so just double the ingredients to make more. If you like these spelt caramel thumbprint cookies, check out my other sweet treat recipes.
Spelt Caramel Thumbprint Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 cookies
- 55g butter (softened)
- 35g sugar
- 75g spelt flour (see notes)
- ½ teaspoon vanilla sugar (or essence)
- Enough caramel (dulce de leche) to fill the cookies (around 1 teaspoon each)
- 20g chocolate (melted)
- Pre-heat the oven to 175°C (350°F) and line a baking tin with grease-proof paper.
- Beat the butter, vanilla sugar 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).
- 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.
- Melt the chocolate and then drizzle over the cookies. Enjoy!
- I've made these with spelt and regular flour and they've been awesome. Just use the same amount of flour for whichever you choose.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.