Thanks! And, I don’t want to offer up something bad to my guests, right? 
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Right! If I were you, and I know you are a very considerate host, I’d have another ‘quality control slice’ - just to be certain! 
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Love it!!!
Do you have a favorite recipe for sticky toffee pudding? I’ve always wanted to make it but never have.
These cookies don’t scream holidays, but they are quite literally the best cookies ever made in my kitchen! My 14 year old made them last night and they are good enough to sell! Highly recommend for a cookie exchange or to bring as a dessert.
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Thanks so much! This is someting my daughter would love to help me make when she’s home over the holidays!
Just thought of a question - how many does this make?
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I’m telling you, it is mouthwatering and delectable. As long as you love butter, cream, and sugar, that is. The dates are critical and I don’t think there is anything you can substitute. They sort of melt in and don’t taste like dates. I happen to like dates, but until I had this, I didn’t realize dates are part of the recipe. You can actually get blocks of prepared date “paste” in the middle Eastern or kosher section of the grocery store.
I guess 10 or so? That’s why there’s a note to halve the recipe, as we are a family four. Unless you want to keep eating it for days. A fine idea, if I do say. But with an abundance of other desserts around at this time of the year, we would soon pretend to regret the seconds and thirds.
Edit: Don’t make a mistake in thinking you can not have the sauce. The sauce is what makes it so moreish. I could drink the sauce.
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Sounds great! I’m all good with the dates.
And we are a family of 3 which was why I asked about the servings. I would probably 1/2 it too!
Can’t wait to try it. Thanks again for the recipe!
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Got started today with some family favorites: ranger cookies, Hershey’s best brownies, and a coconut milk rice flour cake.
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I had to look that up. It sounds very interesting as a gluten free option. Like a classic Victoria Sponge, but gluten free?
Also wanted to say for those thinking of making the sticky toffee puddings, they freeze amazingly well. They can be defrosted in the microwave and taste like they were just out of the oven. As long as you have toffee sauce (keeps well in fridge), you could literally have a dessert that’s ready from the freezer. @PrdMomto1
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Does anyone have a good coconut cake recipe? I’ve decided Christmas desserts this year will be peanut butter pie and coconut cake.
Our version does not turn out like a Victoria sponge, it is dense.
It is a Filipino style dessert, bibingka. Very sweet and rich though the sugar and milk portions can be adjusted for health concerns.
Here is main ingredient and then one can use cream of coconut milk or regular coconut milk
https://www.kodafarms.com/blue-star-mochiko-sweet-rice-flour-serving-suggestions/
Mine is similar to this
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One of the best I had was made in a sheet cale pan, and iirc, involved melted better and flaked coconut in the pan then a white or yellow cake mix! I’m usually a purist, but this was pretty awesome.
Don’t recall the icing, but maybe someone else has this recipe?
Those chocolate peanut butter swirl cookies look awesome!
I’m considering these as a change from regular peanut butter blossoms. I think they look so cute:
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That looks amazing! Question, when watching Bake-Off, I’m never clear on what “golden syrup” is–do we have something called that or equivalent to it in the States? Or do you use the honey alternative?
There is Lyle’s Golden Syrup. It can be hard to find in stores but Amazon has it. https://www.lylesgoldensyrup.com/
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Thanks!
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