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North of England parkins

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
Makes: 20
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 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

 

 

Method

 

 

    1. 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.

 

    1. Mix the dry ingredients in a large bowl, add the fat/syrup mixture, then the beaten eggs. Mix together to make a stiff paste.

 

    1. 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

 

 

fat 17.0g saturates 5.0g calories 387(kcal)

 

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.