Foodie Secret Santa Swap

I read this line somewhere recently..."For children, Christmas means days of anticipation and then delight."  Cross out the first two words and this line could be about me.


Apart from decorating the tree, creating gifts by hand is one of my all time favourite things which is why I jumped at the chance to be apart of Claire K Creation's Foodie Secret Santa! 

The assignment - Be given three fellow bloggers from somewhere in Australia.  Create edible Christmas gifts.  Package them up and send them on their merry way.

Here's my gift.....



Gingerbread Cookies with Salted Caramel Sauce

(cookie recipe from Donna Hay magazine)


125g unsalted butter, softened | 

½ cup (90g) brown sugar

⅔ cup (230g) golden syrup

2 ½ cups (375g) plain flour, sifted

1 tsp baking soda, sifted

2 tsp ground ginger

1 tsp mixed spice

Makes approximately 30 cookies

For the Salted Caramel Sauce

1 cup (200g) caster sugar

90g salted butter, cut up into small pieces

½ cup cream

1 tsp sea salt


  1. Place butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes, until pale and creamy.  
  2. Add the golden syrup, flour, baking soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth ball.  
  3. Preheat oven to 160 degrees.  Roll tablespoon sized balls  and place on a baking tray lined with baking paper.  
  4. Use your thumb to press a deep indent in the centre of each cookie and bake for 10-12 minutes or until golden.  
  5. Allow to cool slightly before transferring to wire rack to cool completely.

For the Salted Caramel Sauce

  1. Heat sugar in a medium saucepan over a medium heat, stirring constantly with a rubber spatula.  The sugar will form clumps but will eventually melt into a thick brown liquid - be careful not to burn!  
  2. Once completely melted, immediately add the butter and stir until completely melted, about 2-3 minutes.  
  3. Very slowly, pour in the cream while whisking (take care as the mixture will rapidly bubble and splatter).  
  4. Allow to boil for 1 minute (it will rise in the pan as it boils).  Remove from heat and stir in the sea salt.  Allow to cool down before using.  
  5. The sauce will store for up to 2 weeks in the refrigerator for up to 2 weeks in an airtight container.