Ginger Parkin Biscuits Recipe Uk Food

PARKIN

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
• Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
• Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.

EASY GINGER BISCUITS

Steps:

• Preheat the oven to 180C/350F/Gas 4 and grease a baking tray.
• Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough.
• Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.
• Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown.
• Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely.

FRESH GINGER PARKIN (DEEP, SPICY, STICKY CAKE FROM NW ENGLAND)

Steps:

• Preheat oven to 140°C.
• Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin.
• In a large mixing bowl, sift flour, salt and ground spices together. Add oatmeal then mix to thoroughly combine. Make a well in the center and set aside.
• In a heavy bottomed saucepan, melt butter, sugar, treacle and syrup on a medium to low heat. Stir to combine here and there. Do not allow the mixture to boil!
• Once the mixture is deep and golden in appearance grate in the fresh ginger and lemon zest. Mix together, take off the heat and set aside.
• In a small dish lightly whisk the eggs together.
• Pour the melted butter mixture into the flour etc and beat to combine.
• Beat in the eggs in two steps followed by the milk and finally vanilla extract.
• Pour into the baking tin and bake for 1 hr 30 minutes. ( Although I use an oven thermometer, I check at 1 hr 20mins as my fan assisted oven is kinda keen).
• Allow to cool in tin for 15 mins then transfer to a cooling rack.
• DIFFICULT BIT. This is one of those cakes that tastes waaaaay better days after it has been made. So once completely cooled down, allow this to do its thing wrapped in parchment, then foil, and allow to sit untouched for three (yes 3!) days.