First things first, line 2 large baking trays with baking parchment and pop them aside for later.
2
Grab yourself a large bowl and pop in the butter, sugar and Vanilla Extract, cream together until your mixture is nice and smooth.
3
In another bowl, add in the flour, cornflour and Cocoa Powder and whisk together, then pour into your butter mixture you creamed earlier and mix to form a biscuit dough. Don’t worry if the dough is a little too crumbly, you can add 1-2 tsp of milk to help bring the dough together.
4
Now it’s time to dive in with your hands and bring the dough together in a ball and roll into a sausage shape. Grab your kitchen scales and divide your dough into 10 pieces, roughly 40g each.
5
Using your hands roll each pieces of dough into a ball making sure there are no cracks on the surface – no worries if there are a few cracks you can roll your dough out again as many times as you need until it’s nice and smooth.
6
To Coat
Next, pop 50g of caster sugar in a bowl. One at a time roll each ball of dough in the caster sugar until lightly coated.
7
Place the sugar-coated balls of biscuit dough on the baking tray you lined earlier. Using your thumb push a dent into the centre of each ball of dough – we’ll be filling this with delicious caramel later! If you want to be super precise, you can use a teaspoon measure to do this bit instead.
8
Pop your prepared biscuits in the fridge to chill for 30 minutes. This help to firm up your dough a little bit and stop it from spreading whilst it’s baking. While your dough is chilling, it’s time to preheat the oven to 190°C/170°C fan/gas 5 - make sure to preheat at least 15 minutes before you’re ready to bake your biscuits to allow the oven to get up to the right temperature.
9
Pop your biscuits in the oven and set a timer for 15 minutes. You’ll notice that they’re slightly soft when you take them out, but don’t worry they will firm up as they cool.
10
To Decorate
Once your biscuits are cool, dollop a spoonful of caramel into each thumbprint in the centre of your biscuits to create that gooey, indulgent centre.
11
To make the chocolate drizzle break the Dark Chocolate into pieces and pop in a microwavable bowl, heat in the microwave for 30 seconds and then stir. Continue to heat the chocolate in 10 second bursts until completely melted. Drizzle the melted chocolate over each biscuits using a teaspoon and finish with a sprinkling of sea salt for that extra wow!
12
Ta-dah you can now enjoy your delicious Chocolate and Caramel Thumbprint Biscuits!
Tips
Love this chocolatey dessert? Try The Best Chocolate Cupcakes Recipe too!
First things first, line 2 large baking trays with baking parchment and pop them aside for later.
2
Grab yourself a large bowl and pop in the butter, sugar and Vanilla Extract, cream together until your mixture is nice and smooth.
3
In another bowl, add in the flour, cornflour and Cocoa Powder and whisk together, then pour into your butter mixture you creamed earlier and mix to form a biscuit dough. Don’t worry if the dough is a little too crumbly, you can add 1-2 tsp of milk to help bring the dough together.
4
Now it’s time to dive in with your hands and bring the dough together in a ball and roll into a sausage shape. Grab your kitchen scales and divide your dough into 10 pieces, roughly 40g each.
5
Using your hands roll each pieces of dough into a ball making sure there are no cracks on the surface – no worries if there are a few cracks you can roll your dough out again as many times as you need until it’s nice and smooth.
6
To Coat
Next, pop 50g of caster sugar in a bowl. One at a time roll each ball of dough in the caster sugar until lightly coated.
7
Place the sugar-coated balls of biscuit dough on the baking tray you lined earlier. Using your thumb push a dent into the centre of each ball of dough – we’ll be filling this with delicious caramel later! If you want to be super precise, you can use a teaspoon measure to do this bit instead.
8
Pop your prepared biscuits in the fridge to chill for 30 minutes. This help to firm up your dough a little bit and stop it from spreading whilst it’s baking. While your dough is chilling, it’s time to preheat the oven to 190°C/170°C fan/gas 5 - make sure to preheat at least 15 minutes before you’re ready to bake your biscuits to allow the oven to get up to the right temperature.
9
Pop your biscuits in the oven and set a timer for 15 minutes. You’ll notice that they’re slightly soft when you take them out, but don’t worry they will firm up as they cool.
10
To Decorate
Once your biscuits are cool, dollop a spoonful of caramel into each thumbprint in the centre of your biscuits to create that gooey, indulgent centre.
11
To make the chocolate drizzle break the Dark Chocolate into pieces and pop in a microwavable bowl, heat in the microwave for 30 seconds and then stir. Continue to heat the chocolate in 10 second bursts until completely melted. Drizzle the melted chocolate over each biscuits using a teaspoon and finish with a sprinkling of sea salt for that extra wow!
12
Ta-dah you can now enjoy your delicious Chocolate and Caramel Thumbprint Biscuits!
Tips
Love this chocolatey dessert? Try The Best Chocolate Cupcakes Recipe too!
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Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
To most of the rest of the English-speaking world, a biscuit is what Americans would refer to as either a cookie or a cracker. Biscuits can be sweet (shortbread) or savory. They're baked in the oven, and they're crisp, not chewy.
Shortbread is a tight crumb, crisp, and buttery cookie, yet ladyfingers are light, airy, and meringue-based. So the two are very different cookies in several ways. However, both ladyfingers and shortbread are often used in trifles and other layered desserts.
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The cause of this texture is its high fat content, provided by the butter.
Shortbread is a type of biscuit or cookie traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736.
McVitie's Fruit Shortcake - sweet, crumbly shortcake biscuits with a sprinkle of raisins. Enjoy a little break from the everyday, McVitie's biscuits are too good not to share.
As mentioned above, the main differences between the two styles of cookies are butter content and inclusion of leavening agents. These differences result in very different texture and taste experiences. No matter your preference, you can be sure to get a quality product from Walkers Shortbread.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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