Millionaire’s Shortbread Molten Cookie Recipe

Recipe by @Beckbitesback 

Perfect in our EK3662 Aerocook Pro


For the cookie

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

For the caramel
3 tbsp coconut sugar
1 tbsp olive oil
4 tbsp yogurt/ 40ml vegan single cream
Big pinch of Maldon salt 

For the topping
20g melted chocolate 


Step 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
Step 2: Add your yogurt or single cream - it will bubble vigorously, but you need to keep stirring well
Step 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)
Step 4: Add the caramel to a small bowl, and leave to set slightly whilst you make your cookie
Step 5: Preheat your oven to 160°C
Step 6: Mix your smooth cashew butter and sugar until you have a paste
Step 7: Add 1 tbsp milk and the vanilla and mix well
Step 8: Add the flour, bicarb and salt and mix well until you get a dough
Step 9: Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.
Step 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
Step 11: Add 2 tbsp caramel to the centre of the well, 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 caramel and seal by pressing it into the against the sides
Step 12: Bake for 15-20 minutes, let rest for 2-3 minutes, and top with melted chocolate and a pinch of sea salt