Gingerbread squares
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** 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 |
| pinch | Salt | |
| 2 | ounces | Mixed chopped peel |
| 6 | ounces | Buttermilk |
| 2 | Eggs; beaten | |
Directions
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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