Molten millionaire shortbread cookie
A gooey chocolate cookie, in a bowl, filled with caramel.
I don’t know about you, but millionaire shortbread, when done right, is one of THE BEST sweet treats.
Ingredients
Serves 1-2
For the salted caramel
25g butter or vegan block butter
40g soft light brown sugar
40ml single cream or plant-based single cream
Generous pinch of Maldon salt
For the cookie
50g smooth cashew butter
30g soft light brown sugar
15g maple syrup
1 teaspoon vanilla extract
40g plain flour
⅛ teaspoon bicarbonate of soda
Pinch of salt
1–2 teaspoons milk, only if needed
To finish
25g milk or dark chocolate
Pinch of Maldon salt
Method
Begin with the caramel. Add the butter and brown sugar to a small saucepan over a medium-low heat.
Cook for one to two minutes, stirring continuously, until the butter has melted and the mixture is bubbling.
Gradually add the cream while stirring. Be careful, as the mixture may bubble vigorously.
Simmer gently for two to three minutes, stirring regularly, until smooth, glossy and slightly thickened.
Stir through a generous pinch of Maldon salt, then transfer the caramel to a bowl. Leave it to cool for at least 15 minutes; it will thicken further as it cools.
Preheat the oven to 170°C fan/190°C conventional. Lightly grease a small ovenproof ramekin approximately 9–10cm wide.
Add the cashew butter, brown sugar, maple syrup and vanilla to a bowl. Mix until smooth.
Add the flour, bicarbonate of soda and salt, then mix until a soft, mouldable cookie dough forms.
If the dough is too crumbly to hold together, add milk one teaspoon at a time. It should be soft but not sticky or runny.
Press approximately two-thirds of the cookie dough across the bottom and up the sides of the ramekin, creating a well in the centre. Keep the dough approximately 5–7mm thick.
Spoon one to two tablespoons of cooled caramel into the centre, making sure it doesn’t reach the very top of the ramekin.
Flatten the remaining cookie dough into a lid. Place it over the caramel and carefully press the edges together to seal it completely.
Place the filled ramekin in the freezer for 10 minutes. This helps the cookie retain its shape while the outside begins to bake.
Bake for 14–18 minutes, until the edges look set and lightly golden but the centre remains soft.
Leave the cookie to rest for five minutes.
Melt the chocolate in short microwave intervals, stirring regularly, then spread or drizzle it over the warm cookie.
Finish with Maldon salt and serve while the caramel centre is still molten.
Notes + Variations:
You can use pre-made caramel for the centre too, but it’s honestly so easy to make this one.
