Chocolate Linzer Cookies with Caramel Centres

Dry

200g cake/plain flour

30g unsweetened cocoa powder (sifted)

60g ground almonds

½ tsp baking powder

½ tsp fine salt

Wet

150g unsalted butter, softened

100g icing sugar

1 large egg yolk

1 tsp vanilla extract

Optional: ½ tsp almond extract

Filling

Store-bought caramel (like Nestlé Caramel Treat or any thick caramel)

Method

Beat the butter and icing sugar until light and creamy.

Add the egg yolk, vanilla, and almond extract if using, and mix until smooth.

Whisk together the flour, cocoa, ground almonds, baking powder, and salt.

Add the dry ingredients to the wet mixture and mix until a soft dough forms.

Shape the dough into a disc, wrap, and chill for at least 1 hour (or 30 minutes in the freezer).

Roll out chilled dough to about 3–4mm thick.

Cut out cookie shapes, making sure half have a small cut-out in the centre.

Place onto a lined baking tray and chill for 10 minutes to prevent spreading.

Bake at 170°C (fan 160°C) for 9–11 minutes until the edges are set.

Allow cookies to cool completely.

Spread a generous amount of store-bought caramel on the base cookies.

Gently place the cut-out cookies on top to create the Linzer sandwich.

Optionally dust the tops with icing sugar.