Caramel Thumbprint Cookies

Preheat oven to 175°C (about 350ºF) and line a baking tin with grease-proof paper.

Beat butter, vanilla sugar and sugar together until nice and fluffy. Add flour and mix until a dough forms. Place dough in the fridge for around 30 minutes to firm up a little.

Roll into small balls and press your thumb down in each one, making a nice, fairly thick hole. Bake for around 10 minutes, just until the edges begin to brown. Remove from the oven and then spoon around 1 teaspoon of caramel into the hole of each cookie (if you find that the holes have closed up a little when baking, just use the back of a small spoon to press the cookie down and make the holes larger again). Leave to cool on the tray for around 10 minutes and then transfer to a wire rack to cool completely.

Melt the chocolate and then drizzle over the cookies. Enjoy!