The biscuits featured in this recipe are a sensational treat, and our pictures don’t really do them justice! After making these Traditional Scotch Perkins, I struggled to keep my paws out of the biscuit jar. The recipe makes approximately 28 delicious biscuits that can be kept in an airtight container for up to 2 weeks. Traditional Scotch Perkins are very similar in ways to ginger snaps. However these crunchy biscuits also contain oatmeal, and they have a few extra spices which give them a unique taste you’ll be keen to try just one more time! This recipe, from Orcadian baker Stewart McConnach, was found in Liz Ashworth’s highly recommended book ‘The Scottish Baking Bible’ – which was one of my best purchases this year. We’re very grateful to them both – Liz has kindly given her permission for the Traditional Scotch Perkins recipe to be reproduced here. Ingredients to make traditional Scottish Perkins photo © Copyright Magnus Dixon Ingredients 150g / 5oz (1 cup) plain flour 5g (1 teaspoon) ground cinnamon 5g (1 teaspoon) mixed spice 7.5g (1½ teaspoons) ground ginger 10g (2 teaspoons) bicarbonate of soda 150g / 5oz (1 cup) medium oatmeal 75g / 2.5 oz (1/3 cup) caster sugar Pinch of salt 85g / 3oz (1/3 cup) butter 120g / 4oz (1/3 cup) golden syrup, warmed Sift the flour, bicarbonate of soda, and spices together in a bowl photo © Copyright Magnus Dixon Method Heat the oven to 180°C (160°C fan), 350°F, Gas 4. Line a couple of baking trays with grease-proof paper. Sift the flour, cinnamon, mixed spice, ginger and bicarbonate of soda into a bowl. Then add the medium oatmeal, caster sugar and salt. Using your fingertips, rub the butter into the mixture until it is fully combined. Add the syrup into the dry mixture to form a pliable dough photo © Copyright Magnus Dixon Warm the syrup a little (we used the microwave) and stir it in to make a pliable dough. The easiest way to do this is to use your hands! Leave the dough to rest for 5 to 10 minutes photo © Copyright Magnus Dixon Leave to rest for 5 to 10 minutes. Roll out the mixture and cut into rounds photo © Copyright Magnus Dixon Roll the mixture out onto a floured board until it is about 3mm thick. Lay on a tray with room for the biscuits to spread photo © Copyright Magnus Dixon Cut into 6cm rounds and lay on the trays with room for the biscuit to spread. Bake for 12 to 15 minutes till golden and set. Watch them, because Traditional Scotch Perkins burn easily. Cool a little on the tray, then cool on a wire rack. During this time, your kitchen will be filled with the fragrance of golden spices and oats! Be patient though – Perkins are best eaten when fully cooled and crunchy. Leave the biscuits to fully cool before enjoying photo © Copyright Magnus Dixon Find an excuse, be it taking in the washing from the line, coming in from a day at work, or shaking off your coat after a walk along the island shore, to open the biscuit jar, and enjoy! TIPS – when placing the rounds on the baking trays, make sure you give them plenty of room to spread – use the two trays well. We placed the Traditional Scotch Perkins a little too closely together when we made them! We used medium oatmeal (known as pinhead oatmeal in the US) which is more finely ground than rolled oats or porridge oats. If you’re worried about having leftover medium oatmeal go to waste after making this recipe, it can also be used to make wonderful oatcakes!With grateful thanks to Liz Ashworth for the recipe, found in The Scottish Baking Bible, available in all good bookshops. By Magnus Dixon Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good. Pin it! Header image: Traditional Scottish Perkins photo © Copyright Magnus Dixon
