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Oatmeal Gingerbread
ingredients:
6 ounces flour
2 ounces oatmeal
2 ounces soft brown sugar (light brown sugar)
2 ounces butter
2 tablespoons black treacle (molasses)
1 teaspoon of ground ginger
1 teaspoon mixed spices
1 large egg
1 level teaspoon bicarbonate of soda
3 tablespoons milk
method:

Note: In Britain a tablespoon holds 17.7 ml while the American tablespoon holds 14.2 ml so you may have to make some adjustments to the above (British) quantities.


Line a seven inch square baking tin with greaseproof paper which has been well buttered. Melt the butter, sugar and treacle in a saucepan over a gentle heat. Sieve the flour and bicarbonate of soda into a bowl. Add the oatmeal and spices. Add the melted butter and treacle mixture, a well beaten egg and the milk to the bowl, stirring well until completely blended. Pour into the baking tin and bake in a pre-heated oven at 350F/190C/Gas Mark 4 for about 45 minutes. Allow the cake to cool for ten minutes before turning out onto a wire rack.

observations:
Here is a recipe which uses one of the staples of traditional Scottish diet, oatmeal.
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