Gooey Cinnamon Squares

Not high-altitude friendly (explained below), but this 2-3 layer cookie truly does taste wonderful.

The first layer is a bit like a thick cake batter - which you spread out as a bottom layer. The second layer is the amazing one. In addition to creamed butter, sugar, egg, you add a sweetener (3 suggested, I used Lyle's golden syrup because I happened to have some), milk (I used heavy cream), and vanilla.

This second layer spreads a bit easier. Then you put a thick layer of sugar and cinnamon on top.

Deb says that the second layer will rise and fall again, and that the cinnamon-sugar topping will become creme brulee-like. At my altitude, this layer rose a lot, and when it fell, it was very uneven - like mud that knobby tires have driven through (see the second picture). Adding to the effect, the cinnamon-sugar mix broke up, leaving some very dark brown areas, some white areas, and some medium. So - if you live around 5000 ft, and are expecting company, don't select this recipe.