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Home > Recipe for the day > Parkin and parkin biscuits
Podcast: Recipe for the day
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Parkin and parkin biscuits
Category: Arts
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Publish Date: 2017-10-10 08:21:09
Description: Parkin is the great autumnal cake - perfect for Bonfire Night, if anyone still does that sort of thing. Quite why it is called Yorkshire Parkin I am not sure. For 8 servings 1 rounded teaspoon of ground ginger 130 g self raising flour 130 g porridge oats 80 g butter 2 tablespoons of black treacle 3 tablespoons golden syrup 65 g brown sugar 1 egg 2 and a splash tablespoons of milk Preheat the oven to 160C 325F Gas 3 Sieve the ginger and four into a large mixing bowl Melt the butter with the treacle, syrup and sugar together in a pan Once it is melted stir into the flour mixture Mix with a wooden spoon Beat the egg and milk together and mix into the flour mixture. If it doesn't pour, add a little extra milk - but don't make it too runny Pour the mixture into a greased and lined tin and bake for 40 - 45 minutes. It should be firm to the touch Allow to cool and cut into cubes, about 8 - 10 Leave for a few days in a tin so the edges become all sticky. Parkin biscuits 120 g butter 100 g dark brown sugar 1 tablespoon dark treacle 1 tablespoon golden syrup 150 g plain flour 1 level teaspoon ground ginger 1/2 teaspoon ground cinnamon 20 g ground almonds 150 g oatmeal Preheat the oven to 180C, 350F, Gas 4 Put the butter, sugar, syrup and treacle into a pan over a low heat and melt together Sift the flour and spices into a large bowl, stir in the almonds and oatmeal Make a well in the centre and pour in the butter mixture and mix with a wooden spoon Put small spoonfuls onto baking sheets leaving a 3 cm gap between them Bake for 10 - 12 minutes Leave to cool on the tray and then onto a cooling rack after 5 minutes
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