Recipe by Amanda in Aberdeen
Brunnie (Shetland) and Broonie are both derived from the Old Norse word which refers to a thick bannock. This is a lovely light gingerbread, gorgeous with a cup of hot milky tea on a dark Scottish winter's night.
- 175 g medium oatmeal
- 175 g self-raising flour (sifted)
- 1 pinch salt
- 85 g unsalted butter, cubed
- 1 tablespoon ginger, heaping
- 85 g light muscovado sugar
- 2 tablespoons black treacle
- 1 free-range egg, beaten
- 150 ml buttermilk
Directions See How It's Made
- Preheat oven 170°C.
- Combine oatmeal,salt and flour.
- Rub in butter,stir in sugar and ginger.
- In a small saucepan heat treacle gently,stir in egg. Pour into dry ingredients add buttermilk and stir thoroughly until all are well combined.
- Pour batter into a buttered 900g/2lb loaf tin.
- Bake 60-70 minutes until knife inserted in centre comes out clean.
- Cool on a wire rack and cool COMPLETELY before turning out.