Best Scottish Gingerbread Recipes

SCOTTISH GINGERBREAD

Scottish Gingerbread image

This gingerbread differs from our own North American one although both have European origins.

Provided by Carol

Categories Desserts Cakes Spice Cake Recipes

Yield 18

Number Of Ingredients 15

Ingredients

1 cup butter, softened
½ cup white sugar
¾ cup molasses
2 eggs
1 cup beer
1 ¾ cups all-purpose flour
1 ¾ cups whole wheat flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ cup raisins
½ cup diced candied orange peel
½ cup finely chopped almonds

Steps:

Stir together the flours, spices, and baking soda.
In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, and almonds. Turn the batter into a greased and floured 9 x 13 inch baking pan.
Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 43.1 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 157.4 mg, Sugar 15.8 g

OATMEAL GINGERBREAD (SCOTTISH)

Oatmeal Gingerbread (Scottish) image

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

Ingredients

3/4 cup all-purpose flour
1/4 cup oatmeal
1/4 cup light brown sugar
2 ounces butter
2 1/2 tablespoons black treacle (molasses)
1 teaspoon ground ginger
1 teaspoon mixed spice (Scottish Mixed Spice)
1 large egg, well beaten
1 teaspoon baking soda
3 tablespoons milk

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)

Scots Gingerbread (Old Scottish Recipe) image

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

Ingredients

1 c (8 oz) butter, softened
12 oz flour (1/2 whole wheat if available)
4 oz oats (quick or old fashioned)
1/4 c cream
12 oz sorghum (or 3/4 cup molasses mixed with 3/4 cup dark karo syrup)
1 oz fresh ginger, grated
1/4 c grated lemon peel

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.

SCOTTISH FRUITED GINGERBREAD

Scottish Fruited Gingerbread image

Make and share this Scottish Fruited Gingerbread recipe from Food.com.

Provided by Millereg

Categories Breads

Time P3DT1h5m

Yield 16 squares

Number Of Ingredients 11

Ingredients

1/2 lb plain flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 ounces light brown sugar
3 ounces unsalted butter
4 fluid ounces golden syrup or 4 fluid ounces light corn syrup
5 fluid ounces milk
2 eggs, lightly beaten
2 oranges, zest only
2 ounces dried apricots, finely chopped

Steps:

Grease and line a deep 7-inch square cake tin.
Sift the flour, ginger, baking powder and bicarbonate of soda together.
Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
Do not boil.
Add to the flour with the eggs and mix thoroughly.
Stir in orange zest and apricots.
Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
Turn out and cool.
The flavour of this cake improves with age.
Store in an airtight container for 2-3 days before serving.