Sea salt caramel thumbprint biscuits

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.