Molten millionaire shortbread cookie

Ingredients

THE COOKIE

• 2 big tbsp smooth cashew butter
• 2 tbsp sugar
• 1 tbsp milk
• 1 tsp vanilla
• 1 tbsp plain or buckwheat flour
• 1 tbsp vanilla syrup or maple syrup
• Pinch of salt
• 1/6th tsp bicarbonate of soda

THE CARAMEL

• 3 tbsp coconut sugar
• 1 tbsp olive oil
• 40ml (vegan) single cream
• Big pinch of Maldon salt

TO TOP

• 20g melted chocolate

Method

1. Make your caramel - add the oil to a pan on medium - low heat, followed by the sugar, and mix well with a wooden spoon until they’ve mixed to form a paste.
2. Add your yogurt or single cream - it will bubble vigorously, but you need to keep stirring well.
3. Eventually, it will become clearer and form a caramel - if you want it to be runnier, add more yogurt, more cream or some soy milk (after cooking).
4. Add the caramel to a small bowl, and leave to set slightly whilst you make your cookie
5. Preheat your oven to 160°C
6. Mix your smooth cashew butter and sugar until you have a paste
7. Add 1 tbsp milk and the vanilla and mix well
8. Add the flour, bicarb and salt and Mix well until you get a dough
9. Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.
10. Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre.
11. Add 2 tbsp caramel to the centre of the well.
12. Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the caramel and press into the dough thats against the sides
13. Bake for 15-20 minutes, let rest for 2-3 minutes, and top with melted chocolate and a pinch of sea salt