Orkney Broonies Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
** British Measurements **,
8 ounce: Fine oatmeal,
4 ounce: Self-rising flour,
5 ounce: Golden syrup,
2 ounce: Black treacle,
4 ounce: Brown sugar,
2 tsp: Ground ginger,
4 ounce: Butter or margarine,
1/2 tsp: Bicarbonate of soda,
5 ounce: Buttermilk,
1: Egg,
pn 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 350
F / 180
C / 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
Source from luhu.jp
and is really a type of gingerbread.
**********
Directions:
Preheat the oven to 350
F / 180
C / 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
Source from luhu.jp