Scots Gingerbread Old Scottish Recipes

SCOTS GINGERBREAD (OLD SCOTTISH RECIPE)

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.

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

OATMEAL GINGERBREAD (SCOTTISH)

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.

SCOTTISH FRUITED GINGERBREAD

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.