By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

HAVE you ever wondered why parkin is part of our November traditions in Yorkshire? Well let me tell you!

In Yorkshire, parkin is as much a part of bonfire night as sparklers, toffee apples and parkin pigs (and let's hope the rain did stay away!).

It's a real warm, 'cosy scarves' kind of cake, deliciously sticky with a fiery ginger kick.

Although its origins are unclear – they could be pagan or even linked to All Saint's Day – for centuries it has been around at the start of November, usually on what was known as Parkin Sunday.

We have the brisk Yorkshire climate, that favours oats over wheat, to thank for parkin.

The first mention of it by name can be found in court records from 1728, when one Anne Whittaker was accused of stealing oatmeal to make it.

From simple unleavened Anglo-Saxon 'theof' or 'tharf' cakes cooked on a griddle, over time the recipe has been sweetened and spiced to become the treat we know today. For many of us, we were introduced to it by our mum or gran.

We can't claim that parkin is exclusively a Yorkshire creation, as it's also very popular in Lancashire. However, without wanting to start a dispute with our neighbours, for me the recipe used on the other side of the Pennines has something vital missing – the sticky black treacle that surely makes our Yorkshire parkin stand out from the crowd.

It is wonderfully moist with age and comforting to eat on a dark, cold November evening.

Parkin ginger biscuits also have a seriously good authentic Yorkshire bite; they still have the main ingredients of parkin, but maybe not the texture of a ginger nut like you might expect.

If you love the flavours of British, oaty hobnob biscuits you're going to love the crisp exterior and softer chewy inside of my parkin biscuits.

Parkin fans can enjoy these biscuits any time of the year with this quick and easy recipe. They are guaranteed to satisfy any autumn cravings.

Parkin biscuits are a bite of delicious history best enjoyed dunked in a nice strong brew of tea. But remember, their flavour will develop sat at the bottom of the biscuit tin for a few days if you have the willpower.

RECIPE

YORKSHIRE PARKIN BISCUITS

Makes 16

Ingredients:

175g/6oz plain flour

175g/6oz fine oatmeal or oats

2 tablespoons ground ginger

1 teaspoon bicarbonate of soda

60g/2oz butter

60g/2oz dark brown sugar

60g/2oz black treacle

175g/6oz golden syrup

Method:

1. Line two baking trays with baking paper and preheat the oven to 180C/160C fan/ Gas Mark 6.

2. Add to a mixing bowl the flour, oats, ginger, bicarbonate of soda and butter, then rub in to resemble fine breadcrumbs.

3. Add the brown sugar, black treacle and golden syrup and mix until the dough comes together with your hand.

4. Roll into 16 balls x 40g/1.5oz and place onto the baking trays, allowing room to bake.

5. Bake for around 15 minutes or until golden brown and set.

6. Leave to cool on the baking trays before transferring to a wire rack to cool completely.