Irish Lace Cookies, Swedish Chocolate Caramel and Christmas Candy with Cornflakes

I had a Cookalong with Frida and Ciana Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. This time we made Swedish and Irish Christmas Candy and Christmas Cookies. We made Irish Lace Cookies with Chocolate filling. This is a traditional cookie in Sweden also and we call them Knäckflarn and fill them with whipped cream. We made Swedish Chocolate Caramel and Christmas Candy with Cornflakes.

Irish Lace Cookies (Swedish Knäckflarn)

40 cookies (20 when you fill them and put two together)


  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/4 cups old-fashioned rolled oats


In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350 °F oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula, Transfer the cookies to a rack and let them cool completely.

For filling melt chocolate in a bowl in a pan with boiling water. Do not get any water in the chocolate!

Quickly add the chocolate to the innerside of one cookie and put another with the inside on top. Now you have a filled Irish Lace Cookie. Leave the cookies to cool and chocolate to harden. You can put them in the refrigerator while the chocolate hardens.

In Sweden these cookies are also traditional for Christmas and festive occations and are called Knäckflarn. Here they are filled with whipped cream right before serving. You cannot fill them long before because they would get soft from the cream. So if you want this filling you store the baked cookies until you want to serve them and then fill them.

However with the chocolate filling you can do it right away and then store the cookies in an airtight container in the fridge or freeze them until serving.

Chocolate Caramel

Chocolate caramel is wonderfully tasty and many people’s absolute favorite in the candy bowl. Vary the amount of cocoa to your liking.


The recipe is for about 60 pcs

  • Butter 100 g
  • Whipping cream 2 dl
  • Powdered sugar 3 dl
  • Light syrup 1 dl
  • Vanilla sugar 1 tsp
  • Cocoa 2 tbsp


Melt the butter in a thick-bottomed, saucepan. Add cream, sugar, syrup and vanilla sugar.

Boil without a lid, about 15 minutes in a wide saucepan or 30 minutes in a saucepan smaller bottom. Stir occasionally until the batter holds a ball test. (The ball test: Pour a few drops of the batter into ice-cold water and roll into one a ball. The bullet should become firm to hard. If you have a thermometer heat the mixture to 127 Celsius Degrees). When done remove from heat and mix in the cocoa.

Pour the batter onto an oiled plate. Allow to cool.

Cut into pieces. Wrap in nice paper if you want, foil or plastic or parchmentpaper. Store in a container in a cold space. If you don’t feel like wrapping every single piece place one layer in a box, place parchment paper, add another layer, put another paper and add another layer. This way the caramel will not stick together.

Christmas Candy with Cornflakes


  • Powdered sugar 1½ dl
  • Vanilla sugar 1 tsp
  • Cocoa 4 tbsp
  • Butter 200 g
  • Dark chocolate 100 g
  • Light syrup 1 dl
  • Cornflakes 7 dl


Melt the butter in a pot. Place parchment paper in a form, about 20×30 cm

Add sugar, vanilla sugar, cocoa and syrup. Bring to the boil while stirring until the sugar has dissolved. Roughly chop the chocolate and place in the saucepan. Melt and stir to a smooth batter. Carefully turn over the cornflakes. Pour the batter into the mold and let solidify at room temperature, at least 1 hour. Cut into 30 pieces. Store in a cool place in a airtight container.

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