Yorkshire Ginger Parkin Biscuits
Yorkshire Parkin biscuits are a spiced and warming ginger biscuit, offering a delightful alternative to traditional cake.
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Instructions
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Preheat oven to 350°F (180°C) and line a baking sheet with greased parchment paper.
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Cream butter and sugar until light, then slowly whisk in black treacle, golden syrup, and beaten egg.
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Sift flour, baking powder, salt, and spices; stir in oatmeal.
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Gradually fold dry ingredients into the wet mixture, adding milk sparingly if the dough feels too dry to achieve a firm, tacky consistency.
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Roll dough between two sheets of parchment paper to an even thickness.
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Chill the rolled dough for at least 30 minutes.
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Cut the chilled dough with a cookie cutter and place biscuits on the prepared baking sheet, spacing them apart.
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Bake for 10 minutes, or until golden brown and firm to the touch.
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Let biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.