Georgina found a recipe for Parkin Biscuits in an old Home Economics book at the end of last term and over the summer holidays decided to have a go at making them...
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Parkin
Biscuits by Georgina Ward
When I started to root around for the ingredients to make this recipe, I
began to realise I might have to substitute a few things; one of them being
lard. Nevertheless, after several minutes of rifling through all the cupboards
I had a respectable collection of foodstuffs on the table.
I had found the oatmeal, flour, sugar, margarine (to replace the lard),
golden syrup, eggs, cinnamon and bicarbonate of soda. I couldn't find any
ginger or almonds (blanched or not) but decided I could do without them.
After following the recipe through and sliding the tray into the oven, I
set the timer and started on the aspect of cooking which is the least
fun - the washing up.
20 – 30 minutes later I slipped my oven gloves on and slid the tray out
of the oven. The neat blobs of mixture I had so carefully spooned onto the tray
were gone. They had flattened out and sort of… merged into one massive
Parkin Biscuit. I decided to transfer it onto the cooling rack and cut it into
some slightly more manageable portions. The end result was several piles of
squarish, brown biscuits. They were delicious.
You could definitely taste the cinnamon, and the texture of the biscuits
was just-the-right-amount chewy…
I made a second batch not too long after the first,
and I'm certain this could easily become one of my favourite recipes – I highly
recommend it.
- Did you make Parkin Biscuits at the Maynard using this recipe? Did they come out as delicious as Georgina's?
- What were your favourite recipes in Home Economics/Food and Nutrition?
- And are there any recipes you fondly remember that you would like our young archivists to try and make this year?
Feel free to comment below or contact us via email.
