Lottie Shaws - Yorkshire Parkin Ginger Biscuit Box 275g, 10 Seriously Good Biscuits in 100% Recyclable Box, Great Treat for Dunking in Tea and for Sharing, Authentically Yorkshire,Award Winning Taste

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You can skew the balance more towards either one of them if you prefer, as long as the total amount that you use remains the same (280g total syrup).

Recipe Ingredients: ½ lb plain flour; 4 oz butter; ½ lb oatmeal finely ground; 6 oz sugar; 2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp mixed spice; 6 tbsp golden syrup. Preheat the oven to 350°F. Using a pastry brush, coat a large baking sheet with the tablespoon of softened butter. Set aside. Milk: I like unsweetened soy milk best for baking as it has the highest protein content. We are using it to replace an egg so high protein is best! Any variety will work however if you don't have soy, but do go for unsweetened if you can, there is already quite a lot of sugar in this cake!There are various different recipes for parkin, it is difficult to say which is the most traditional and people have very strong opinions about how it should be made! Other names for the tharf cake was Thor cake or Tharve cake and the name is said to translate from Old English to mean unleavened or plain as the cake resembles a flat biscuit.

Use a pestle and mortar (or a spice grinder) and grind up the oatmeal into smaller, finer pieces – you can soak this overnight in a little milk if you want softer biscuits. Then in a large mixing bowl sift in the plain flour and rub the softened butter into it until it becomes like fine breadcrumbs.I really recommend weighing out your golden syrup and treacle as being too heavy handed with them can cause the parkin to sink, and they are very difficult to measure accurately in cups. The flour used in parkin in England is self-raising, containing a small amount of chemical leavening agent. If this is not available, or if the proportion of oatmeal is high, it is essential to add a leavening agent, e.g. baking powder or a mixture of sodium bicarbonate and cream of tartar. Or freeze for 2-3 months, well wrapped in food wrap, a layer of kitchen foil and perhaps also pop into a freezer bag. Yes. Once the parkin is cooled it can be wrapped and frozen; either whole or in individual slices. More Vegan Ginger Recipes: Making a Parkin cake, couldn't be easier. Once you've switched on the oven, weighed out all the ingredients, greased and lined your baking tin, you are ready to start baking.