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Scottish Broonie

40 grams medium oatmeal
2 heaped Tbsp butter
1 tsp baking powder
1 beaten egg
a pinch of salt
1/2 pound white flour
1 1/3 pounds sugar
2 tablespoons black treacle, (molasses)
1/2 pint buttermilk
1 heaped tsp ground ginger

Mix oatmeal and flour thoroughly in large bowl. Rub in butter, add
the sugar, salt, ginger, baking powder, mix well. Melt treacle
until warm, stir in beaten egg, half buttermilk. Stir mixture into
flour, adding buttermilk gradually. Stop when mixture is soft enough
to drop from a spoon. Amply grease a tin about 8 inches by 4 inches,
add mixture. Bake in oven, 350 F (177 C), about 1-1/4 hours or
until well risen. Test to ensure it is cooked in centre by inserting
a thin skewer. Let cool for a few minutes before removing from tin.
Cool on a rack; leave overnight if possible to let it set.

NOTES: A traditional oatmeal gingerbread from Orkney; from the
Norse 'Bruni'; a thick bannock. The Scots have a taste for ginger
and it appears in many cakes and biscuits (cookies).


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