Preheat the oven to 180°C (160°C fan-forced).
In the bowl of a stand mixer fitted with a paddle attachment, sieve all the dry ingredients together, add the sugar and rub the STORK Bake in using your fingertips
The mixture should resemble breadcrumbs.
Add the eggs and milk into the dry ingredients and mix to combine.
Using a small cookie scoop or a tablespoon, scoop out some of the dough and roll it in your hands to form a dough.
Place the dough balls on a lined baking sheet.
Dip your thumbor a ¼ tsp measure in a bit of cold water and press an indentation into each of the cookies.
Bake for 20-25 minutes or until lightly golden along the edges. Using a ¼ tsp measure, make another indent when cookies are hot.
Leave to cool completely.
To make the Amarula cream, combine the white chocolate and Amarula liquor in a medium-sized microwavable bowl and place in the microwave for 30-second bursts, stirring in between until the chocolate has melted and the Amarula is completely combined.
If the mixture splits, add some hot water and stir until it comes together.
Pour the cream into a piping bag.
Pipe the Amarula cream into the thumbprints and lightly dust with cinnamon.