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Scottish Recipes Oatmeal Gingerbread

Here is a recipe which uses one of the staples of traditional Scottish diet, oatmeal. However, unlike some recipes this uses the texture of the oatmeal to add some zing to a sweet recipe.

2 ounces butter
2 tablespoons black treacle (molasses)
1 teaspoon of ground ginger
1 large egg
1 level teaspoon bicarbonate of soda
6 ounces flour
2 ounces oatmeal
2 ounces soft brown sugar (light brown sugar)
1 teaspoon mixed spices
3 tablespoons milk

Note: In Britain a tablespoon holds 17.7 ml whilst in the United States, a tablespoon holds 14.2 ml so you may have to make some adjustments to the above quantities(which are in BRITISH measures).

Line a seven inch square baking tin with greaseproof paper which has been well buttered. Melt the butter, sugar and treacle in a saucepan over a gentle heat. Sieve the flour and bicarbonate of soda into a bowl. Add the oatmeal and spices. Add the melted butter and treacle mixture, a well beaten egg and the milk to the bowl, stirring well until completely blended. Pour into the baking tin and bake in a pre-heated oven at 350F/190C/Gas Mark 4 for about 45 minutes. Allow the cake to cool for ten minutes before turning out onto a wire rack.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide