 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Brunnie (Shetland) and Broonie are both derived from the Old Norse word which refers to a thick bannock. This is a lovely light gingerbread, gorgeous with a cup of hot milky tea on a dark Scottish winter's night. Ingredients:
175 g medium oatmeal |
175 g self-raising flour (sifted) |
1 pinch salt |
85 g unsalted butter, cubed |
1 tablespoon ginger, heaping |
85 g light muscovado sugar |
2 tablespoons black treacle |
1 free-range egg, beaten |
150 ml buttermilk |
Directions:
1. Preheat oven 170°C.
2. Combine oatmeal,salt and flour.
3. Rub in butter,stir in sugar and ginger.
4. In a small saucepan heat treacle gently,stir in egg. Pour into dry ingredients add buttermilk and stir thoroughly until all are well combined.
5. Pour batter into a buttered 900g/2lb loaf tin.
6. Bake 60-70 minutes until knife inserted in centre comes out clean.
7. Cool on a wire rack and cool COMPLETELY before turning out.
|
|