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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