A variation on the classic Parkin cake – instead of one big cake, we’ve made it into individual large cookies. It’s a recipe that was first featured in a 1927 issue of Woman’s Weekly
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 250g (8oz) white fat
- 250g (8oz) golden syrup
- 500g (1lb) plain flour
- 250g (8oz) coarse oatmeal
- 350g (12oz) dark muscovado sugar
- 2 level tsp ground ginger
- 1 level tsp mixed spice
- 1 level tsp ground cinnamon
- 1 level tsp bicarbonate of soda
- 2 medium eggs, beaten
- 20 blanched almonds
- 1-2 baking sheets, buttered or lined with
- Bakewell paper
- Set the oven to Gas Mark 4 or 180°C. Put the white fat in a pan with the syrup and heat gently until it has melted.
- Mix the dry ingredients in a large bowl, add the fat/syrup mixture, then the beaten eggs. Mix together to make a stiff paste.
- Divide the mixture into 20 (each piece weighing about 90g/3oz). Shape each portion into a ball and put on the baking sheet, 4 or 5 at a time, spaced well apart. Flatten a little and put an almond on top. Bake, in batches, for 20 mins. Cool on a wire rack.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.