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Description

The cubs make their own Parkin Pigs

Recipe courtesy of the Traditional Yorkshire Recipes: https://traditional-yorkshire-recipes.info/parkin-pigs/

Resources

Pig Dough – yields nine large parkin pigs or 12 small pigs:

100g (4 oz) unsalted butter
50g (2 oz) soft brown dark sugar
150g (6 oz) golden syrup
225g (8 0z) plain flour
10g (half ounce) bicarbonate of soda
2 teaspoons ground ginger
Currants for eyes

Equipment needed:

Large mixing bowl
Wooden spoon
Large pan
Rolling pin
Parkin pig stamp
Baking trays
Cooling rack

Instructions

1. Pre-heat oven to a hot setting (200C/400F/gas mark 6)

2. Sieve the flour, ginger and bicarbonate of soda into a large mixing bowl

3. Mix all ingredients well

4. In a large pan gently melt the the butter, brown sugar and golden syrup on a low heat, stirring continuously to prevent any burning

4. Once melted add to the dry, mixing well with a wooden spoon to combine fully

5. Place your sticky mixture into a fridge for half an hour to firm up before rolling out

6. Roll out your dough on a floured worktop to the thickness of a £1 coin

7. Take your time stamping out your parkin pigs and placing on a greased or papered baking tray allowing plenty of room to bake

8. Gently knead together all the scrap dough until it’s used up, adding a large currant for each pig’s eye.

9. Bake for 5-6 mins, until golden brown. The biscuits will still feel soft but will harden almost instantly as you transfer them to a cooling rack.

10. Whilst the parkin pigs are baking, the cubs take turns washing up the equipment.

Tags

• baking
• parkin pigs

Badge Links

• Home Help - Wash up
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