Sort of Perkins

A baking friend, who visited Scotland three months ago, brought me a present: a booklet called Traditional Scottish Cookery. It is a funny little paperback,
3.5 by 5.1 inch/9 by 13 cm, with only pictures on the cover. I took one of the recipes, Perkins, and changed it a little bit so it would fit into the next blog event of Zorra: Ingwer (ginger).

I used ginger in three different forms: ground, candied and syrup of stem ginger.
Another ingredient that I used is fine oatmeal. When you're out of fine oatmeal it is possible to make it yourself: place rolled oats in a blender and whiz them together until fine (it takes a few seconds).

Yield: 20 cookies

120 gram all purpose flour
90 gram unsalted butter
120 gram fine oatmeal
90 gram superfine sugar
1 ts. baking soda
1/2 ts. cinnamon
1/2 ts. ground ginger
1/8 ts. nutmeg
1/8 ts. cloves
4 tbs. sugar syrup of stem ginger (60 ml)
50 gram finely chopped candied ginger

Preheat the oven to 350 °F/175 °C. Line a baking sheet with parchment paper. Sieve the flour with the baking soda, cinnamon, ground ginger, nutmeg and cloves. Add the oatmeal en rub in the butter. Add the syrup and 2/3 of the candied ginger and knead to a firm dough. Roll balls the size of a walnut, place them on to the baking sheet (leaving room to spread) and flatten them with a fork or a skimmer (like I did).



Sprinkle some of the reserved candied ginger on each cookie. Bake the cookies for 12 minutes, or until crisp. Cool on a wire rack.