Sea salt caramel thumbprint biscuits

With bellies full of caramel, each mouthful of these cookies will be a mixture of smooth salted caramel and crisp, malt-scented cookie.

Sea salt caramel thumbprint biscuits Credit: Adam Liaw

• makes

  24

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Stream free On Demand

Biscuits/cookies

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 150 g unsalted butter, softened
• 165 g (¾ cup) caster sugar
• 100 g (½ cup lightly packed) brown sugar
• 55 g (½ cup) malt powder
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 300 g (2 cups) plain flour
• 1 tsp bicarbonate of soda

Salted caramel

• 250 ml (1 cup) thick cream
• 1 tsp sea salt flakes
• 185 ml (¾ cup) glucose syrup
• 330 g (1½ cups) granulated sugar
• 60 g unsalted butter
• ½ tsp vanilla extract

Instructions

1. For the salted caramel, place the cream and salt in a saucepan over low heat until just bubbling.
2. Place the glucose in a heavy-based saucepan. Add 220 g (1 cup) sugar, 125 ml (½ cup) water and the salt and stir over medium heat until just combined. Simmer until the mixture starts to become golden, swirling the pan occasionally but don't stir.
3. Reduce the heat to medium-low and add the remaining sugar, a little at a time, allowing each batch to melt before adding another. Continue to cook the caramel until it reaches the colour you like. Stirring continuously, gradually whisk in the warm cream until well combined. Simmer until thickened to the desired consistency, then whisk in the vanilla. Remove from the heat and stand until cool.
4. Meanwhile, preheat the oven to 180˚C. Line 2 large baking trays with baking paper.
5. Place the butter, sugars and malt powder in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add the lightly beaten egg and vanilla and beat until well combined.
6. Sieve in the flour and bicarbonate of soda and stir until well combined.
7. Shape walnut-sized pieces of dough into balls and place on the lined baking trays, leaving enough room for spreading, then gently flatten. Bake for about 10 minutes or until golden - longer cooking will result in crispier biscuits. Give each biscuit a press with your thumb in the middle before they cool.
8. To serve, spoon a little caramel into the centre of each biscuit.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Biscuits/cookies

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G