Gingerbread squares

Yield: 1 Batch

Measure Ingredient
\N \N ** British Measurements **
1 pounds Plain flour
8 ounces Brown sugar
6 ounces Butter or margarine
4 tablespoons Treacle
½ teaspoon Nutmeg
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
\N pinch Salt
2 ounces Mixed chopped peel
6 ounces Buttermilk
2 \N Eggs; beaten

Mix all the dry ingredients except the peel. Rub in the butter and add the peel. Melt the treacle to just warm and add the beaten eggs.

Add this to the flour mixture and combine thoroughly. Add the buttermilk and beat well. Bake in greased shallow tins in a moderate oven (350øF / 180øC / gas mark 4) for 30 to 40 minutes. Cool slightly and cut into squares.

A variation on this is called Orkney Broonies. ** Scottish Home Baking **

by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4

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