Molten rolo cookie

Ingredients

THE COOKIE

• 2 big tbsp smooth almond butter
• 1 tsp brown sugar
• 1 tsp sugar
• 1 heaped tsp cocoa powder
• 2 heaped tsp plain flour
• 1 tsp ground almonds (can just use flour instead if you wanna)
• 1 tbsp syrup
• Splash plant milk
• Tiny sprinkle bicarb (about 1/6th tsp worth)
• Vanilla

THE CARAMEL

• 1 tbsp butter or oil
• 3 heaped tbsp sugar
• 125ml single cream (mine was vegan)

Method

1. First, make the caramel - Melt the butter in a small saucepan
2. Add the sugar and allow it to melt
3. Add the splash of cream and mix rapidly - it will sizzle but as long as you mix quickly you’ll stop the sugar from crystallising
4. Add the rest of the cream and stir through well. Take off the heat, and set aside.
5. Preheat the oven to 160°C
6. Mix your almond butter and sugar until you have a paste
7. Add a tiiiiiiiny splash of plant milk and the vanilla and mix well
8. Add the flours, cocoa powder, bicarb and salt and Mix well until you get a dough
9. Add the syrup and stir through well, roll into a cookie dough ball - if the dough is too wet, add a bit more flour, if it’s too dry, add more almond butter and syrup
10. Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm
11. Add 2-3 tbsp your caramel to the centre of the cookie well
12. Then 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 chocolate mixture and press into the dough thats against the sides
13. Bake for 20-25 mins, then sprinkle with salt