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Scots Independent

The Flag in the Wind
Features - Scotch Perkins

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Scotch Perkins

As we near the 25th of the month and celebration of the birth-date of our National Bard, Robert Burns, a reminder that during 2006 the Flag, over 15 weeks, gave a list of suggestions for inclusion in the programme of a Burns Supper. In case you missed the feature we repeat it in the run-up to the great day.

It is never to early to plan ahead for your next, or indeed first, Burns Supper, and the intention of this feature is to give you a ready accessible collection of the National Bard’s material for the 25th of January each year. Over fifteen weeks we have given you a variety of items by Robert Burns, which should prove useful to you.

In the days of Robert Burns, he would have been used to being referred to as Scotch or as a Scotchman. Nowadays the term only seems to apply to WHISKY or this week’s recipe – Scotch Perkins

Scotch Perkins

Ingredients:  2tsp cinnamon; 2tsp mixed spice; 3oz lard; 1 tbsp treacle; 1tbsp syrup; 4oz plain flour; 4oz medium oatmeal; 1tsp bicarbonate of soda; a pinch of salt; 2oz caster sugar; 1tsp ground ginger

Method:  Pre-heat oven to 180 deg C/350 deg F/ gas Mark 4. Brush baking sheet with oil. Melt the lard, treacle, and syrup together. With a fork stir all the dry ingredients together. Add the melted mixture and mix well. Roll into balls with your hands and set them on the baking tray, allowing for a little spread. Flatten them a little with the back of a fork. Bake for 20 minutes. The biscuits crispen as they cool. Makes approximately 15. 

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