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November
2011 :
Broonie
This is an Orkney
traditional oatmeal gingerbread.
1 1/2 cup medium
oatmeal, 2 tablesp. butter, 1 teasp. bakingpowder, 1 beaten egg,
a pinch of salt, 1 1/2 cups flour, 1/2 cup sugar, 2 tablesp. black
treacle, 1 cup buttermilk,
1 teasp. ground ginger.
Method :
In a large bowl mix the
oatmeal and flour together, then rub in the butter an add the sugar,
salt, ginger
and the baking powder. Mix everything very well.
Melt the treacle until warm, then stir in the beaten egg. and half the
buttermilk.
Stir this mixture into the flour, adding more buttermilk gradually,
until the mixture is soft enough to drop
from a spoon.
Well grease a large tin, put the mixture in and bake in a moderate
oven for about 1 1/4 hours or
until it is well risen and cooked in the centre if a thin skewer is put
in.
Let it cool for a few minutes before removing from the tin when cooked,
cool on a rack,
and if possible leave overnight before cutting to let it 'set'.
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