1800s Scottish Broonie / Brüni Recipe – Orkney Oatmeal Gingerbread – Old Cookbook Show

1800s Scottish Broonie Recipe – Glen And Friends Old Cookbook Show

This is an Orkney Oatmeal Gingerbread recipe found in an old scottish cookbook that was trying to preserve even older Scottish recipes that were at risk of disappearing. At its core Scottish Broonie / Brüni means ‘A thick bannock’ and this oatmeal gingerbread bannock was eaten mostly in Orkney and Shetland.

Scottish Broonie Recipe:
Oatmeal, flour, brown sugar, butter, ground ginger, baking-soda, treacle, egg, buttermilk.

Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add a teaspoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps.
Melt two tablespoonfuls of treacle, and
add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon.
Mix thoroughly. Turn into a buttered tin and bake for from one to one and a half hours in a moderate oven till well risen and firm in the centre.

Correctly, Brüni, a thick bannock (Orkney and Shetland).

I added 4 ounces brown sugar

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