Today we have a recipe for a traditional Scottish cake...oatmeal gingerbread.
Ingredients are
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
Please note: A British tablespoon holds 17.7 mls but the American tablespoon holds 14.2 mls. Please adjust accordingly.
Line a 7" or equivalent baking tin with well-greased greaseproof paper. Melt sugar, treacle and butter in a pan over low heat. Mix flour and bicarb of soda, sieve well, then add the oatmeal and spices. Pour the melted butter and treacle mix, the milk and well-beaten egg on to this and stir well. Pour in to the prepared tin and bake in an oven preheated to 350F/190C/gas mark 4 for about 45 mins Allow to cool for 15 minutes, then turn out on to a wire cooling rack.
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
Please note: A British tablespoon holds 17.7 mls but the American tablespoon holds 14.2 mls. Please adjust accordingly.
Line a 7" or equivalent baking tin with well-greased greaseproof paper. Melt sugar, treacle and butter in a pan over low heat. Mix flour and bicarb of soda, sieve well, then add the oatmeal and spices. Pour the melted butter and treacle mix, the milk and well-beaten egg on to this and stir well. Pour in to the prepared tin and bake in an oven preheated to 350F/190C/gas mark 4 for about 45 mins Allow to cool for 15 minutes, then turn out on to a wire cooling rack.
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