Scottish Parkin Biscuits is a traditional Scottish recipe for a classic wheat flour and porridge oat biscuit flavoured with golden syrup, ginger and cinnamon biscuit with a blanched almond pushed into the top. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Parkin Biscuits.
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Also known as Scottish Perkins biscuits, this seems to be a variant of parkin (a ginger cake made with oats and treacle) where the treacle is substituted with golden syrup, the dough is sweetened with cinnamon and the whole is baked as biscuits rather than a cake.
120g plain flour
120g porridge oats
60g butter
60g caster sugar
2 tbsp golden syrup
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 egg
Blanched almonds to decorate
Method:
Pre-heat your oven to 160°C.
Combine the butter and golden syrup in a small pan. Place over low heat and cook, stirring until the butter has melted and combined with the syrup. Take off the heat and set aside to cool.
Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Whisk in the sugar until well combined then form a well in the centre.
Pour the beaten egg along with the cooled butter and syrup mixture into the well then mix into the flour until a dough forms (if the mixture is too dry add a little cold milk until the ingredients come together as a dough).
Turn the dough out onto a floured work surface and knead lightly (do not over-work the dough). Take portions of the dough and roll into 5cm diameter spheres. Arrange these on two baking trays, spacing them so there's room for them to spread when baking.
Press a blanched almond lightly into the centre of each biscuit (if you want larger, flatter biscuits then press down more to flatten them).
Transfer to the centre of your pre-heated oven and bake for 12–15 minutes, until lightly browned and cooked through the centre.
Remove from the oven at this point and allow to cool slightly on the baking tray so they harden then transfer to a wire rack to cool completely before storing or serving.
