Orkney broonies
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** British Measurements ** | ||
| 8 | ounces | Fine oatmeal |
| 4 | ounces | Self-rising flour |
| 5 | ounces | Golden syrup |
| 2 | ounces | Black treacle |
| 4 | ounces | Brown sugar |
| 2 | teaspoons | Ground ginger |
| 4 | ounces | Butter or margarine |
| ½ | teaspoon | Bicarbonate of soda |
| 5 | ounces | Buttermilk |
| 1 | Egg | |
| pinch | Salt | |
Directions
This easy recipe is very similar to the Parkin of Northern England and is really a type of gingerbread.
**********
Directions:
Preheat the oven to 350øF / 180øC / gas mark 4.
Mix the meal and flour and rub in the butter. Add the other dry ingredients and combine thoroughly. Mix together the syrup, treacle, egg and buttermilk and stir into the dry ingredients. Pour into a greased and lined 8-inch square tin, and bake for about 35 minutes.
When cool, cut into squares and store in a tin for a week before eating. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair