|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 21g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Parkin is a type of gingerbread famous in Britain, but differing depending on which part of the country it comes from. Each region has its own version, but the most famous, Yorkshire Parkin, is made using oats.
In this recipe, the traditional Parkin cake is turned into a biscuit—cookie—and has all the warming, spicy flavors of the cake and delicate flecks of oatmeal but in biscuit form. The biscuits do not have the texture of a ginger nut, but instead are stead are firm not hard and if kept for a few days go sticky, just like the cake.
To store your Parkin Biscuits, either wrap them in foil or keep them in an airtight tin.
4 ounces (8 tablespoons/110 grams) unsalted butter, softened
2 ounces (55 grams) dark brown sugar
3 tablespoons black treacle (molasses)
4 ounces (110 grams) golden syrup, or corn syrup
1 large egg, beaten
4 ounces (110 grams) self-raising flour
1/2 teaspoon baking powder
1 pinch salt
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon mixed spice
5 ounces (120 grams) medium oatmeal
Steps to Make It
Gather the ingredients.
Cover a large baking sheet with a sheet of greaseproof paper and generously grease with butter.
Whisk together the butter and sugar In a large roomy, baking bowl until light and creamy—use an electric whisk to make it easier if you wish. While still whisking, slowly add the black treacle, golden syrup and the beaten egg.
In another bowl, sift together the flour, baking powder, salt, and all the spices, stir in the oatmeal. Then, using a metal spoon, carefully stir the dry ingredients into the butter, sugar and egg mix.
Once mixed, if the mixture feels dry add a little milk but be cautious, you do not want the mixture to be too wet. The dough should be firm and a little tacky to the touch.
Place the dough between two sheets of greaseproof paper and roll to an even thickness. Pop the dough still in the greaseproof paper into the refrigerator to chill. Leave it in there for a minimum of 30 minutes, longer if possible. You can even leave it overnight.
When you are ready to cook the biscuits, heat the oven to 350 F / 180 C / Gas 4.
Cut the dough with a cookie cutter to the size you wish.
Cook the biscuits in batches by placing on the baking sheet leaving plenty of room around each biscuit (they will spread a little as they cook).
Bake for 10 minutes, or until golden brown, in the preheated oven. The biscuits should be firm to the touch but not hard, they will harden as they cool.
Once cooked, remove the sheet from the oven, leave the biscuits on the tray for 5 minutes, then carefully remove then leave to cool completely on a wire cooling tray. Eat when cold.
Any rolled out dough, or biscuits waiting to go into the oven should be kept cold in the fridge or they will soften as the dough warms up and be difficult to move onto the baking sheet.