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