Golden Cloud Caramel Chocolate Thumbprint Cookies

Caramel and chocolate combine is a definite satisfy to your sweet tooth.

Serves: 24
Time: 1 hour
Recipe by: Thando Manyoni


1 cup Golden Cloud Cake Flour
1/3 cup cocoa powder
Pinch of salt
½ cup butter, softened
2/3 cup sugar
1 egg, separated
1 tbsp milk
1 ½ tsp vanilla essence
½ cup caramel treat
80g Beacon Heavenly Midnight Velvet


Preheat the oven to 180C and line a baking sheet with parchment paper.
In a bowl beat together butter and sugar, add in the egg, vanilla, milk and beat until combined.
In a separate bowl whisk together the flour, cocoa powder and salt.
Add the dry ingredients to the butter mixture and mix until just combined.
Cover and refrigerate for 30 minutes.
Spoon one tbsp of the dough and roll into a ball and place on the baking sheet.
And use your thumb or a melon baller to create indents in the centre of the dough balls.
Bake for 10-12 minutes, remove from the oven and reinforce the indents with the melon baller or teaspoon.
Set aside to cool.
Place the caramel treat in a bowl and mix until smooth. Spoon the caramel into the biscuit’s indentations and place in the fridge to firm up slightly.
In the meantime, melt the chocolate in the microwave. Remove the cookies from the fridge and drizzle the melted chocolate over the cookies.
Serve and enjoy!

Chefs Tip: Whether you like to indulge in pure milk chocolate or enjoy a heavenly midnight velvet. Beacon has the perfect 2 slabs for you to choose from for a quick treat or to add to any of your chocolaty bakes or drinks this festive. 

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