Parkin Pig biscuit recipe needed

[Susanwusan]

Hi, I've lost a recipe for a parkin pig recipe that doesn't spread.  Have any of you got one?  It needs to make a fair amount as I've got a large parkin pig cutter.

Edited October 31 by Smithy
Adjusted title for clarity (log)

[AlaMoi]

had no idea what a 'parkin pig' is - and looking it up . . . seems like it is what is a cookie in USA.

UK biscuit = USA cookie

 

several recipes on-line; no personal experience with them...

looks a lot like what we do as "sugar cookies" - except there is more 'browning' to the parkin pig.

[Susanwusan]

The recipe would normally have golden syrup in it, which would make it a bit different to a sugar cookie.  I've followed another recipe before and pig became a blob on baking.  Talking of sugar cookies, is there one that can be cut out but not chilled before rolling out?

[AlaMoi]

this is DW's secret recipe, but since you're in UK she thinks it may be safe . . . .

 

+/- 36 cookies; depends on cutter size

0.5 lb / 227g unsalted butter

1 cup / 200g white granulated sugar

2 eggs - lightly beaten

3 cups / 390g AP flour

2 teaspoons / 10g baking powder

1 teaspoon /5g salt.

1 teaspoon/5 ml vanilla

 

cream the butter & sugar.

beat in the egg and vanilla

in separate bowl, combine/whisk to mix flour, baking powder, salt.

 

add the liquid mix to the flour 1 cup at a time, stir/mix.

chill the final dough for 3-4 hours.

roll out, cut shapes, do decorations

bake 350'F / 175'C 10-15 minutes.

 

you'll need to adapt for the addition of golden syrup, if used.

a bit more flour?

the various seasonings/flavors should not affect the dough.

allow to cool.

Edited October 31 by AlaMoi (log)

[JeanneCake]

You could look for US gingerbread cookie recipes, they often call for molasses but you can sub out lyle's for the molasses.  I am fond of the gingerbread cookie recipe from Rose Levy Beranbaum's Christmas Cookie Book.  Add a little more flour to the dough and you won't have much spread. I chill the rolled out dough overnight in between parchment sheets and it doesn't spread (it puffs more than spreads, this is more a factor of how thick you roll it - if it's thick it will be pudgy, if you roll it thin it is firm to the point of crisp when baked)

[pastrygirl]

No, but that's the second pastry thing this week I'd never heard of.  Cool to keep learning!

 

 

[Susanwusan]

Here it is.  I used the recipe I had but added more flour when I saw how soft the dough was.  Not sure why it turned out speckled though.

[AlaMoi]

can't explain the specks - but I had the same experience with German flours in proven US recipes.

405 flour, butter, salt, baking powder . . . got specks.  in USA AP flour, no specks....