Perkins
Sweetly spiced biscuits, made with oats and topped with an almond. Perkins biscuits are the perfect accompaniment to a cuppa.
One of my most favourite things to have happened since starting Baking with Granny is people sharing what they used to bake with their own Granny. It was never the initial expectation behind sharing Granny’s recipes here, but it came naturally with the concept. Some of the recipes people mention are already here (Shortbread and Fly Cemetery), some are in the works, and others I’m not always familiar with. Perkins biscuits were one that was requested on Facebook – one I hadn’t heard of before, but of course, Granny had a recipe stashed away.
Turns out, Perkins are the biscuit of my dreams. Crunchy little biscuits, loaded with sweetness, hearty oats and warming spices. And best of all, they’re topped with a lovely little almond. I wasn’t sure what to expect at the initial request – how good could they be if I hadn’t even heard of them? But like a lot of recipes our Granny’s would have baked, they’ve just ended up being a little lost along the way.
Whether or not you’ve heard of Perkins biscuits before, I urge you to give them a go – it’s a biscuit that definitely deserves a bit of a comeback. They are so simple to make and a great one for baking with kids. And I challenge you to not eat them all in one sitting!
Let’s be honest… You were never going to keep up that healthy eating resolution anyway…
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Perkins
PRINT RECIPEINGREDIENTS
- 115 g Plain Flour
- 1 tsp Bicarbonate of Soda
- ½ tsp Ground Ginger
- ½ tsp Ground Cinnamon
- ¼ Mixed Spice
- 60 g Butter (at room temperature)
- 85 g Caster Sugar
- 115 g Rolled Oats
- 100 g Golden Syrup
- 22 Blanced Almonds
INSTRUCTIONS
- Pre-heat oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof paper.
- In a large bowl, sift the flour, bicarbonate of soda, ginger, cinnamon and spices. Add the butter and rub until the mixture resembles bread crumbs.
- Add the sugar and oats and mix to combine.
- In a small saucepan, warm the golden syrup until it is of a pouring consistency – this will only take a few minutes.
- Add the golden syrup to the bowl and mix to form a stiff dough.
- Roll a heaped teaspoon of the dough into a small ball before placing onto your pre-lined trays. Repeat with the rest of your dough to make about 22 biscuits, arranging them on the trays with a little space between each.
- Gently press the tops of your biscuits with the back of a fork and top each with a blanched almond.
- Bake in your pre-heated oven for 10 minutes, until the biscuits have spread and are golden.
- Leave to cool on the tray until cool enough to touch before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Do you have a recipe for Madeira cake or Sultana cake
These look amazing! My mum used to talk about her mum (my Granny) making these! Just discovered you via the #BIBS voting platform – good luck!
Just made these for first time. Measured carefully. They did not spread. Have no idea what is wrong. Used maple syrup due to no golden syrup in store.
Maple syrup is different to golden syrup, if you use golden syrup they should spread better
Mine didn’t spread at all and I weighed everything out exactly as stated. I did use jumbo rolled oats so am blaming that. I had problems getting the mix to fasten together in ball shapes so knew there would be a problem.
Tasted good but they didn’t spread at all in the oven. I had all the measurements correct. The mixture was very dry and I had problems getting them into a ball shape.
yes i agree happened to mine too! :\
Mine didn’t spread either and the mixture was good coming together and rolling into balls?? Bit disappointed tbh.. usually use a Costa’s recipe for these but thought it might be a change .
I made these today.
They were delicious and looked exactly like the photograph.
However, I added a beaten egg with the syrup. and the Perkins spread perfectly.
I made this today, substituting the plain flour for gluten free plain flour and adding the required amount of xanthum gum to help bind the mixture together. They were really delicious and make a nice little GF cookie simply by substituting the flours.
Followed all the measurements and instructions but they didn’t spread at all. Still delicious but needed a longer time in the oven to cook through.
Hi Amy, I see a lot of people mention that these cookies would not spread. Please can you kindly help? I really want to make them, and like how they look too.