3 tablespoons imported English golden syrup, or substitute 3 tablespoons dark corn syrup
1 egg, lightly beaten
6 whole blanched almonds split in half
How To Cook:
1. Preheat the oven to 350°. Using a pastry brush, coat a large baking sheet with the tablespoon of softened butter. Set aside.
2. In a large chilled bowl, combine the flour, sugar, oatmeal, baking soda, ginger and cinnamon. Stir them together, then add the 2 tablespoons of chilled butter. With your fingertips, rub the flour and butter together until they look like flakes of coarse meal.
3. Warm the syrup for a few minutes over low heat until it funs easily off a spoon. Cool slightly, then slowly stir in the beaten egg and pour over the flour mixture. Beat with a wooden spoon until a paste like dough is formed.
4. For each cookie, drop a heaping tablespoon of the dough on the baking sheet, and press an almond half into the center of each. Place the cookies about 2 inches apart.
5. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm to the touch and light brown. Slide them onto a cake rack to cool. The "Parkin Biscuits" will keep as long as 2 weeks in a tightly covered jar or tin.
