Directions

Cookies

1. In a medium mixing bowl, add in softened butter and coconut sugar and beat until creamy. Then mix in your vanilla, egg and salt.

2. Add in your flour, baking powder and cinnamon and mix (or knead with hands) until just combined. Try not to over mix.

3. Place your cookie dough in the freezer for ±20 mins.

4. 4. Preheat your oven to 350ºF and line a baking tray with parchment paper.

5. Divide your cookie dough into ± 12 - 15 cookies (They don't need to look pretty as they will be turned into a crumble), place on parchment paper and pop into the oven for 13 minutes. Take cookies out of the oven and set aside to cool.

6. Once cookies have cooled, using either your hands, a mixture or a fork, crumble your cookies and place into a 9x13" lined, baking dish (Optional: Keep about ¼ cup of cookies aside to sprinkle over the top of finished bars). Pour the melted butter into your crumbs, give it a good mix-around then press mixture firmly down, creating an even layer. Place in the fridge.

Low-Sugar Caramel

1. In a small bowl, mix together your cornstarch and water until no clumps remain.

2. Over medium heat, add your maple syrup to a saucepan and bring to a gentle boil. Once boiling, turn down to simmer and set timer for 6 minutes stirring occasionally. Be sure to keep an eye out as your maple syrup simmers, it can easily overflow if not stirred too frequently.

3. When the maple syrup has about a minute of simmering remaining, place your cream in the microwave for a minute to warm up.

4. Turn off the heat, pour in your cream (slowly) and mix well, then slowly bring the mixture up to a simmer again.

5. Remove from heat and pour over your biscuit base, sprinkle the cookie crumbs you kept aside on top and place back into the fridge for an hour