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| What You Need: |
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1 tablespoon butter, softened, plus 2 tablespoons butter, chilled and cut into ¼-inch pieces
½ cup all-purpose flour
¼ cup sugar
¼ cup regular oatmeal
½ teaspoon baking soda
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
3 tablespoons imported English golden syrup, or substitute 3 tablespoons dark corn syrup
1 egg, lightly beaten
6 whole blanched almonds split in half
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| How To Cook: |
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1. Preheat the oven to 350°F. Using a pastry brush, coat a large baking sheet with the tablespoon of softened butter. Set aside.
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2. In a large chilled bowl, combine the flour, sugar, oatmeal, baking soda, ginger and cinnamon. Stir them together, then add the 2 tablespoons of chilled butter. With your fingertips, rub the flour and butter together until they look like flakes of coarse meal.
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3. Warm the syrup for a few minutes over low heat until it funs easily off a spoon. Cool slightly, then slowly stir in the beaten egg and pour over the flour mixture. Beat with a wooden spoon until a paste like dough is formed.
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4. For each cookie, drop a heaping tablespoon of the dough on the baking sheet, and press an almond half into the center of each. Place the cookies about 2 inches apart.
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5. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm to the touch and light brown. Slide them onto a cake rack to cool. The "Parkin Biscuits" will keep as long as 2 weeks in a tightly covered jar or tin.
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To Make: about 12 three-inch cookies
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