Edinburgh Squares Recipes

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

GRANDMOTHER'S MATRIMONIAL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small.
• Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan.
• Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract.
• Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place.
• Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.

EDINBURGH SQUARES

Steps:

• Preheat oven to 375 degrees farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.
• 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.
• Bake crust for 15 minutes. Remove from the oven; cool on a rack for 10 minutes.
• 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.
• Bake 22 to 27 minutes, or until golden brown. Cook on rack.
• 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.