Chocolate and Caramel Thumbprint Biscuits

10 Portions
These melt in the mouth chocolate shortbread biscuits filled with gooey, oozy caramel are not going to last long!
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For the Chocolate Shortbread
125 gUnsalted butter
65 gCaster Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
175 gPlain Flour
25 gDr. Oetker Fine Dark Cocoa Powder
15 gCornflour (1 tbsp)
For Coating
50 gCaster Sugar
To Decorate
about 100 gTinned Caramel
50 gDr. Oetker 72% Extra Dark Chocolate
about 2.5 gSalt (1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)

For the Chocolate Shortbread

First things first, line 2 large baking trays with baking parchment and pop them aside for later. 


Grab yourself a large bowl and pop in the butter, sugar and Vanilla Extract, cream together until your mixture is nice and smooth. 


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.


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. 


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.


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.


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. 


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.


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.


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.


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!


Ta-dah you can now enjoy your delicious Chocolate and Caramel Thumbprint Biscuits!