Gingerbread Squares Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
** British Measurements **,
1 lbs: Plain flour,
8 ounce: Brown sugar,
6 ounce: Butter or margarine,
4 tbsp: Treacle,
1/2 tsp: Nutmeg,
2 tsp: Ground ginger,
1 tsp: Ground cinnamon,
pn Salt,
2 ounce: Mixed chopped peel,
6 ounce: 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 (350
F / 180
C / 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
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp
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 (350
F / 180
C / 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
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp