chocolate thumbprints with salted caramel

Chocolate Thumbprints with Salted Caramel

Little chocolate thumbprint cookies with a salted caramel filling.

Ingredients for 30-40 cookies:

For the cookies:

100 g Sugar

150 g Margarine

250 g Flour

1/2 Teaspoon cinnamon

3 Tablespoons cocoa powder

For the caramel filling:

150 g Sugar

60 ml Vegetable oil

80 ml Coconut milk

1/2 Teaspoon salt

Total time: 2 hours (inclunding time for the dough to rest)

Combine the caster sugar, margarine, flour, cocoa powder and cinnamon and form a dough. Knead for 4-5 minutes, until the dough is smooth and even. Shape into a ball, wrap in cling film and let it rest in the fridge for at least 1.5 hours or over night.
Once the dough has rested, preheat the oven to 200° Celsius / 400° Fahrenheit. Take the dough out of the fridge and form balls witha daimeter of around 2.5 cm (1″), place on a baking tray covered with baking paper. In each dough ball, make a depression about 0.5 cm (0.2″) deep using your thumb. Bake the cookies for 20-25 minutes and let them cool.

For the caramel filling, combine sugar, salt, margarine and coconut milk in a small pan, heat up slowly, stirring frequently until it has a light brown colour. Let the caramel cool for a few minutes, until it starts to turn slightly gooey, then spoon on top of the cookies.

Chocolate Thumbprints with Salty Caramel
Yields 40
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
91 calories
11 g
0 g
5 g
1 g
1 g
20 g
31 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
20g
Yields
40
Amount Per Serving
Calories 91
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 31mg
1%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
1%
Sugars 6g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 g Sugar
  2. 150 g Margarine
  3. 250 g Flour
  4. 1/2 Teaspoon cinnamon
  5. 3 Tablespoons cocoa powder
For the caramel filling
  1. 150 g Sugar
  2. 60 ml Vegetable oil
  3. 80 ml Coconut milk
  4. 1/2 Teaspoon salt
Instructions
  1. Combine the caster sugar, margarine, flour, cocoa powder and cinnamon and form a dough.
  2. Knead for 4-5 minutes, until the dough is smooth and even.
  3. Shape into a ball, wrap in cling film and let it rest in the fridge for at least 1.5 hours or over night.
  4. Preheat the oven to 200° Celsius / 400° Fahrenheit.
  5. Take the dough out of the fridge and form balls witha daimeter of around 2.5 cm (1"), place on a baking tray covered with baking paper.
  6. Make a depression about 0.5 cm (0.2") deep into each doughball using your thumb.
  7. Bake the cookies for 20-25 minutes and let them cool.
  8. For the caramel filling, combine sugar, salt, margarine and coconut milk in a small pan, heat up slowly, stirring frequently until it has a light brown colour.
  9. Let the caramel cool for a few minutes, until it starts to turn slightly gooey, then spoon on top of the cookies.
beta
calories
91
fat
5g
protein
1g
carbs
11g
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Von Vegan http://www.vonvegan.com/

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