• Method

Perkins are traditional Scottish oatmeal biscuits that are packed with butter, syrup and warming spices. They are similar in taste to Yorkshire Parkins, but the Scottish version is a more crunchy biscuit where the Yorkshire equivalent is a more chewy cookie.

This recipe makes around 16 biscuits, depending on the size.

  1. Grease two baking trays and split the blanched almonds (although you can leave them whole if you prefer).
  2. Mix the oatmeal, flour, bicarbonate of soda and spices together in a bowl.
  3. Melt the butter in a pan, add the syrup and heat gently.
  4. Add the melted mixture to the dry ingredients and mix to form a paste.
  5. Take heaped teaspoons and roll into balls. Place onto the greased trays, flatten each one very slightly, and top each ball with an almond.
  6. Bake at 180C/160 Fan for 17 minutes.
  7. Allow to firm up before cooling on a wire rack.
  8. Store in a biscuit tin – they will keep lovely and crunchy for a good few days.

Many thanks to Evelyn Masson for sharing her recipe with us.

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