Liquid gold. Lyle’s golden syrup is amazing. It is not present in the base of this cookie, but with a cup of butter, one and a half of rolled oats and two eggs, it is not missed there. There’s a half a cup of it in the next layer, however, along with two cups of chopped walnuts, a cup each of currants, coconut and chopped candied cherries, and another half cup of butter, a tablespoon of crystallized ginger and two more eggs. And it shows up again in the golden glaze on top. One tablespoon mixed with a cup of powdered sugar and two tablespoons of orange juice. And …
Oh, sorry. Temporary sugar coma. Lost consciousness for a moment. I think Lyle’s golden syrup might be magic. Amazing slightly nutty taste. Why do we use corn syrup again? I know this stuff isn’t cheap, but I may switch over and never look back. It’s not like I use corn syrup that often.
Honestly, I didn’t think I would like these cookies. This is my first known taste of crystallized ginger, finely chopped or not, and having had a bit of straight ginger now and then, I was fairly sure I would not be a fan. I was wrong. These are good. And very rich. Kate doesn’t love them but surprisingly, Bruce does. They aren’t too fruity. Sharon Tyler Herbst says that dried apricots are a fine substitute for the currants or the cherries, but these are fine without them.
And speaking of Edinburgh, I took an overnight train from London to that city once. Paid for it the next day by sleeping in the park in the middle of the afternoon. Then turned around and went back to London on the next overnight train. Young and stupid. It was a beautiful day, at least what I saw of it. No golden syrup though. Pretty much living on a slice of bread and a cup of tea a day that week in the UK. These rich cookies would have knocked me over!