Scottish Broonies make a tasty treat.

Scottish Broonies are a lovely dark oatmeal-type cake, full of wonderful flavours and good quality ingredients. Served as rectangular slices. Makes 1 Loaf.

INGREDIENTS

Metric / Imperial

175g / 6oz medium oatmeal.		175g / 6oz self-raising flour, sifted.
85g / 3 ½ oz unsalted butter, diced.		85g / 3 ½ oz light muscovado sugar.
A pinch of salt.		1 heaped ground ginger.
2 rounded tablespoons black treacle.		1 medium egg, beaten.
150 ml / 5fl oz buttermilk.

Preheat the oven to 170 Deg C / 325 Deg F / Gas 3. Combine the oatmeal, flour and salt in a bowl. Rub in the butter, and then stir in the ginger and sugar. Place the treacle in a small pan, heat very gently, and then stir in the egg.

Pour this mixture into the dry ingredients with the buttermilk. Stir until fully combined, and then pour into a buttered, base-lined 900g/2oz loaf tin.

Bake for 60-70 minutes, until a skewer inserted into the middle comes out clean. Put the tin on a wire rack and leave until cold before turning out. Then cut into nice sized pieces and serve.

Enjoy these at tea time with a cup of tea or coffee, and don’t forget to add a nip or two of Scotch whisky. This makes an afternoon chat with friends really great.

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