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Home • Recipe • Perkins
Published by Amy
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 was 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!
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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.
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.
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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