Best Scots Gingerbread Old Scottish Recipes
OATMEAL GINGERBREAD (SCOTTISH)
Oatmeal is a Scottish staple. The black treacle can be replaced with molasses. For the mixed spice, I use recipe #484946
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a seven inch square baking pan with greaseproof paper which has been well buttered.
- Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
- Sift the flour and baking soda into a bowl.
- Add the oatmeal and spices.
- Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
- Pour into the baking pan and bake about 45 minutes.
- Allow the cake to cool for ten minutes before turning out onto a wire rack.
- Serve with a dollop of sweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 160.7, Fat 6.8, SaturatedFat 4, Cholesterol 39.3, Sodium 224.3, Carbohydrate 22.6, Fiber 0.6, Sugar 10.2, Protein 2.6
SCOTS GINGERBREAD (OLD SCOTTISH RECIPE)
Here is another old Scottish recipe that is printed on the linen towel I have hanging on my kitchen wall. I love the way people were able to cook back then - with such scanty directions! I think cooks back then just KNEW some things so they didn't have to be put in the recipe. Such as, preheat the oven and what a proper baking...
Provided by Susan Feliciano
Categories Sweet Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. Original version: Beat 8 oz. butter to a cream. Mix with 12 oz. flour, 4 oz. oatmeal, 1/2 gill cream. Stir in 12 oz. treacle, 1 oz. green ginger, 4 oz. lemon peel cut into fine shreds. Work the whole into a light dough. Bake in a greased tin for 45 minutes.
- 2. Modern version: Cream the butter. Beat in flour, oats, and cream. Add in sorghum, ginger, and lemon peel. (This looks like a lot of peel. I wouldn't pack it down in the cup.) Combine well.
- 3. Preheat oven to 350-375 degrees. Grease a 9 x 13 inch cake pan. Spread batter into prepared pan.
- 4. Bake at 350 to 375 degrees about 40-45 minutes. Watch carefully so it doesn't burn. Since no temperature was given in the recipe, and temperatures varied greatly back then, it's hard to judge how long to cook it.
- 5. Cool 10 minutes in pan. May cut and serve from pan, or turn out onto serving plate and slice to serve.
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