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