Perkins | Roving Haggis
🏴 PERKINS 🏴
This recipe is based on one that was handed down to me by a family friend. She very kindly shared her mother’s handwritten recipe book with me, likely a very similar vintage to my own grandmothers. The oatmeal here is ‘Scottish oatmeal’ so if you only have rolled oats, blitz to smaller flakes in a food processor before making. Tradition would dictate a blanched almond on the top, but I prefer a square of dark chocolate and a sprinkle of sea salt - matches to the chewy spiced biscuits so well.
Makes 24 biscuits
225g oatmeal
225g plain flour
170g soft brown sugar
1.5 tsp bicarbonate soda
1 tsp ginger
1 tsp cinnamon
Half tsp nutmeg
Quarter tsp ground cloves
Pinch of salt
115g butter, cubed
85g black treacle or molasses
85g golden syrup
1 beaten egg
Mix all the dry ingredients in a bowl. Rub in the cubed butter till it resembles breadcrumbs. Gently warm the treacle and golden syrup in a pan, then add to the bowl with 1 beaten egg. Mix thoroughly together to a stiff dough, then using a cookie scoop or a tablespoon, place onto baking trays spaced apart, then top with either a blanched almond or a square of dark chocolate. Bake in a preheated oven at 180c for 15 minutes. When golden brown, remove from oven and birl a glass around each cookie to make them circular and even, sprinkle a little flakey salt over the dark chocolate Leave to cool then enjoy with a cuppa.
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