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Catherine Brown

Parkins

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Preparation info
  • Yield:

    12–15

    biscuits
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A popular Scottish teatime biscuit.

Ingredients

  • 100 g (3½ oz) plain flour, sifted
  • 125 g (4½

Method

Preheat the oven to 350°F/180°C/Gas 4.

Grease baking sheet lightly with oil.

Mixing and Baking

Mix all of the ingredients together to make a stiff but pliable dough. Add more egg if necessary. Divide into 12–15 pieces, roll into rou

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