Glace Ginger, Oat and White Chocolate Cookie bars - A lovely shortbread texture with a Ginger bite. The parkin pig, this an elusive character, often found hiding in the hedgerows of toffee, rolling in the golden syrup or snuffing its snout in the forests of ginger and perhaps no match for the gingerbread man.

These Perkins (Parkins) will last over a week fresh in an airtight tin or jar, eat them as they are, with some butter, or traditionally with some jam or fruit preserve. They taste really great and each time you open the jar or tin you will get a lovely smell of cinnamon. Heat the oven to 140C. Weigh the treacle, syrup and butter in a medium pan and place over a medium heat until melted together, being careful not to let it boil. Take off the heat. Generously grease a 22cm square baking tin. If you don't have baking powder but do have bicarb you can use 1 tsp bicarbonate of soda (baking soda) instead of the baking powder but be aware that the parkin is very likely to sink in the middle. It will still be delicious however!

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The original recipe did not contain baking powder or salt, but our egg-free adaption does include baking powder to give the biscuits a little lift during baking and a wee pinch of salt to aid the baking powder in doing its magic. Parkin is not traditionally iced but, as a southerner, I say break the rules if you feel like it. Sift 225g icing sugar into a bowl, then add the zest and juice of a lemon to bring it to a drizzling consistency, adding more water if necessary. Spoon over the top of the cooled cake and leave to set. 9 Vegan and gluten-free options This product has a minimum shelf life of 4 months from baking so there is plenty of time to enjoy this treat. The Yorkshire Air Ambulance is an independent charity providing a life saving rapid response emergency service to 5 million people across the whole of Yorkshire. The service is operational seven days a week, 365 days a year. The Charity currently attend over 1,500 incidents a year, an average of 5 incidents every single day.

There are various different recipes for parkin, it is difficult to say which is the most traditional and people have very strong opinions about how it should be made! Take your time stamping out your parkin pigs and placing on a greased or papered baking tray allowing plenty of room to bake

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Or freeze for 2-3 months, well wrapped in food wrap, a layer of kitchen foil and perhaps also pop into a freezer bag. Lancashire uses golden syrup, resulting in both a lighter color and flavor. Lancashire parkin also tends to be sweeter with a higher sugar content. Parkin is a traditional ginger cake which originates from Yorkshire and Lancashire. It is baked throughout the winter months but it is traditional to eat it on bonfire night/Guy Fawkes night (the 5th November). The oatmeal used for this recipe was Hamlyn's Scottish Oatmeal which we sourced in our local Co-op [UK].

The main difference between parkin and regular ginger cake is that parkin contains oats, usually medium oatmeal. This gives it a denser, chewier texture than ginger cake. We are a vegan family recipe blog so all our ingredient recommendations are for plant-based and vegan-friendly ingredients - such as plant-based milk, butter, and margarine - however if you have different dietary requirements you can use your usual ingredients. Place the medium oatmeal (see blog post and recipe box for a description of what that is and how to make it) in a large bowl along with the flour, spices, salt and baking powder.Sieve the flour, ginger and bicarbonate of soda into a large mixing bowl ensuring the ingredients are all well mixed in This recipe for parkin biscuits is prepared with vegan-friendly ingredients as they do not require dairy butter, milk, or eggs. A few everyday pantry ingredients are all that is required.