Wednesday, December 14, 2011

Cookie COUNTDOWN Day 5

Are ya cookie'd out yet?
Today marks the official first day of my 
Christmas Cookie baking.

I always kick it off with THIS special recipe
because today is my daughter's Birthday, 
and she'd rather have a whole panful of these
than a Birthday cake!

It's a special recipe from a friend of mine
who grew up in South Africa.
The only ingredient that might throw you for a loop is

Golden Syrup.  
Very important!
It's lighter than Dark Karo syrup, 
but in a pinch, you can substitute it with Dark Karo.

First off you make the yummy crust...
(very similar to yesterday's White Cookies!)

Pat it all nicely in a pan and pop it in the oven
at 350 degrees until golden. 
About 15-20 mins

Meanwhile...make the caramel.

Mix butter, sugar and Golden syrup in a saucepan
and bring to a boil, stirring constantly.

While it boils, stir in 1 can of sweetened condensed milk
and continue to stir another 5 minutes.
Making sure to scrape the bottom to keep it from burning.  
You may get small burnt bits, but that's okay.

After the five minutes more of stirring, it should be a 
yummy thick looking caramel!  
Pour on hot crust and spread.
(probably should keep a bit on the bottom of the pain to 
taste test after it cools!)

Let the caramel cool completely.

I actually put mine out in the garage, er, fridge to hasten the process.

When it's nice and cooled off...
Melt some semi-sweet chocolate chips in 
a glass bowl in the microwave stirring after 
each 30 second interval

Then spread the chocolatey goodness right on top of the cooled caramel shortbread.

Is your mouth watering yet?

Oh. My.

Now let the chocolate set.  My daughter loves
it when they're VERY cold.  
Last year she kept her "Birthday Pan" in the 
fridge out in the garage and everyone but her 
forgot about them. It took her a whole month, but 
she polished off the entire pan!
(she's a little skinny thing too....
I think my hips balloon just lookin' at 'em!)

So finally...

Cut and DEVOUR!

Here's the full recipe:

Click to play this Smilebox recipe

Click to play this Smilebox recipe

In between cooking and cooling know, while you're impatiently waiting.  How about some last minute holiday shopping??

Have you checked out the OUTLET section in our shop?

All patterns $2 and fabric $5 per/yd! 
If you shop during the hop, leave us a note 
letting us know you're one of our blog hoppers
and we might just throw in a surprise with 
your order!

'Tis the season, after all....


  1. What are you trying to do to us!!! The recipes are so tempting, but I have saved some of them! I have been baking all week and still have more to do.

  2. I'm shopping for the ingredients tonight!! Thnx!

  3. They look delicious! You have given me a lot of new treats to make for Christmas each year now. Thanks!

  4. Oh I think I could definately make room for some of these.. Mmmmm.

  5. Oh my, I think my butt just expanded reading that!
    They do sound delicious though.

  6. oh, MAN, those look good. i bet they'd be great cold.

  7. Those cookies look amazing! I love caramel and of course chocolate. Thanks again for sharing.

  8. Another wonderful recipe. I need to start collecting ingredients. Thanks for sharing.

  9. Yummmm so much for my diet.

  10. Happy birthday to your daughter!! Cookied out? NEVER! ;-) Those sound yummy--- I can see why she'd rather have them than a cake! :-)

  11. My grandmother used to make cookies similar to these. Yummy!


  13. Happy Birthday to your DD!! This is a scrumptious recipe and will go down as one to try. My guinea pigs are always the people I work with and they love it when I experiment.

    I have to tell you I am occasionally technically challenged and today was one of those days. I had to take my camera out and photograph the recipes to get it. Pretty sad, right?

    Also, I learned this trick a very long time ago. It's a way to make caramel. Take a can of sweetened condensed milk put it in a big pot and cover with water. Bring water to a boil and turn down to simmer. Simmer for 4 hours. ALWAYS keep the water level above the top of the can!!! After 4 hours, let cool, open can, and it's caramelized!! I would assume you can do more than one can at a time but you may want to try it with just one to start to see if you like it.

    Thanks for the great giveaway and another great cookie recipe!


  14. Another great recipe! You LizzyBCre8tive Girls are amazing. I love the collection of recipes you are giving us for the holidays. I'm a follower as WeimerMom. Merry Christmas! Kd

  15. I make this for my family - we know it as 'Millionaires Shortbread' (no idea why!!)

  16. This one sounds yummy! Doubt I could find the golden syrup here, but you never know! Good to know that the dark Karo will work. Thanks for all the fun recipes so far!

    Sandy A

  17. Wow. That recipe looks like a winner. Can you order the syrup on the internet. Where do you get it? I just had my small group here for our annual Christmas party + cookie exchange. I think my favorites were the Guinness Brownies. Yum.

  18. Mmm. Looks really good, but it is so hard to find golden syrup. I've tried to because Alton Brown (a tv cook) had a recipe with it that I tried. Blargh.

  19. Oh man! I think this one might have to become my favourite birthday cake too!

  20. These are the best, they were what my kids always wanted in their school lunch box, my recipe is pretty much the same, but of course I don't have the special syrup. Happy Birthday to you daughter!!

  21. Happy birthday to her! Mine is a week before Christmas. This recipe sounds like Millionaire Shortbread or something like that. I tried to make it last year but the recipe wasn't good. But I love shortbread, carmel and chocolate!!

  22. I know what you mean, just looking at those cookies made my hips bulge, but they look wonderful. Thanks.

  23. I love chocolate but homemade caramel is the best. Those cookies are the best of both worlds. Thanks for the recipe.

  24. Oh my word, I think I just gained a pound reading the recipe! Another winner!

  25. Yum. This is similar to my recipe for caramel slice. The best one I ever made went wrong but was sooooo good. I didn't cook the base well enough and then (my recipe says to cook the caramel) when I cooked the caramel it soaked into the base and I had sections that we basically all caramel and ones that were very little caramel but it was chewy and sticky.
    Thanks for a great recipe.


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