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
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?
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!)
Cut and DEVOUR!
Here's the full recipe: