Edinburgh Squares

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup cold butter, cut into 16 pieces
• 2 eggs, lightly beaten
• 1 cup dried currant
• 1 cup candied cherry, rinsed in hot water, thoroughly drained and finely chopped
• 1 cup shredded coconut (or flaked)
• 2 cups chopped walnuts
• 2 tablespoons finely chopped crystallized ginger
• 1/2 cup butter, melted and cooled
• 1/2 cup lyle's golden syrup
• 3 eggs
• 1 cup confectioners' sugar
• 1 tablespoon lyle's golden syrup
• 1 -2 tablespoon orange juice or 1 -2 tablespoon milk

Recipe

• 1 preheat oven to 375 degrees farenheit. lightly grease a 10 x 15-inch jelly-roll pan.
• 2 to prepare crust, combine oats, flour, sugar, cinnamon, ginger and salt in a large bowl. use a pastry blender or two knives to cut in butter until mixture resembles coarse crumbs. stir in eggs. turn dough into prepared pan and use a rubber spatula to spread evenly over bottom.
• 3 bake crust for 15 minutes. remove from the oven; cool on a rack for 10 minutes.
• 4 to prepare filling, combine currants, cherries, coconut, nuts and ginger in a large bowl; set aside. in a medium bowl, stir together butter, golden syrup and eggs. add to fruit-nut mixture and stir to combine. spread evenly over baked crust.
• 5 bake 22 to 27 minutes, or until golden brown. cook on rack.
• 6 to prepare glaze, combine sugar and golden syrup in a medium bowl. stir in enough orange juice or milk to make a smooth, creamy glaze of medium consistency. drizzle glaze over cooled cookies. let glaze set before cutting into 70 (about 1 1/2") squares, cutting 7 strips one way and 10 strips the other way. store in an airtight container at room temperature for up to 1 week or freeze for longer storage.