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  Added: May 16, 2007  •  Visited (5120)  •  Print version Print this recipe (194)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Parkin Biscuits
What You Need:
  • 1 tablespoon butter, softened, plus 2 tablespoons butter, chilled and cut into ¼-inch pieces
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup regular oatmeal
  • ½ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 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°F. 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.

    To Make: about 12 three-inch cookies
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Grains & Cereals » Oatmeal
    Main Ingredient » Nuts » Almond
    Dish » Cookies


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