Helene from Countryside Connection has introduced me to some friendly, like minded people via her excellent rural business networking website. Jinsy is one such person who has kindly offered to share an old family recipe for perkins biscuits with us.
Jinsy and David run a farm in Wales, previously David’s fathers’, called Penyrallt Home Farm. Penyrallt Home Farm is a working farm of 140 acres with organic dairy, beef and sheep herds but as well as farming, Jinsy and David also offer holiday accommodation in their converted piggery and run a farmshop where you can buy their farm produce. As if that wasn’t enough to keep them busy, the family also offer to open up their farm as a living classroom for educational visits which as a past teacher interests me greatly. So if you are thinking of visiting Wales, then check out details of their holiday accommodation and farmshop or if you are a school in the Carmarthenshire area then take a look at what Jinsy and David’s living classroom has to offer @ www.penyrallt.co.uk
Now back to Jinsy’s family recipe for Perkin Biscuits.
This year I have decided to give home-baked biscuits of various types to friends and so I have dug out old recipes for biscuits flavoured with cinnamon, ginger, aniseed and an old recipe of my grandmother’s for sweet oat biscuits called perkins. Jinsy
- 2 cups porridge oats
- 1 cup flour
- ½ cup sugar
- 1 teaspoon Bicarbonate of soda dissolved in 2 tablespoons warm water
- 1 tablespoon Golden Syrup
- 4 oz. butter
- a pinch of salt
Melt the butter, sugar and syrup in saucepan over gentle heat. When it is all melted pour the mixture onto the dry ingredients and mix well. Add the bicarbonate of soda & warm water and mix all together well.
Roll a small amount of the mixture into a ball about the size of a large walnut, flatten it slightly and place on a baking sheet.
Bake in a moderate oven until golden brown.
To make the biscuits a bit special, dip them in melted chocolate.
Let me know what you think of the perkins biscuits and I’ll let Jinsy know.