Preparation info
  • Makes


    3 inch cookies
    • Difficulty


    • Ready in

      10 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

These cookies were adapted from the ones I loved so much on my first visit to my brilliant friend Kate Coldrick in Devon, England. Because flour available in the United States is different from that in the United Kingdom, I chose to add one extra egg white to my recipe. The result is equally crisp and chewy, but slightly puffier. If you live in the UK, see the Notes for the original recipe ingredients. The golden syrup and golden