Scottish Gingerbread Recipes

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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

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

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

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.

SCOTTISH GINGERBREAD



Scottish Gingerbread image

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

Provided by Carol

Categories     Spice Cake

Yield 18

Number Of Ingredients 15

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

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

GINGERBREAD



Gingerbread image

My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 10

1 large egg, room temperature, beaten
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter, melted
2/3 cup cold water
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream

Steps:

  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

MOIST GINGERBREAD



MOIST GINGERBREAD image

NICE AND MOIST FOR AFTERNOON TEA

Provided by forret

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
  • put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
  • allow to cool for 5 mins and add eggs
  • seive the dry ingredients into a bowl then add treacle mix and beat well together
  • pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
  • turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
  • n be eaten once cooled if you cant wait

SCOTTISH GINGERBREAD



Scottish Gingerbread image

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

Provided by Carol

Categories     Spice Cake

Yield 18

Number Of Ingredients 15

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

SCOTTISH SHORTBREAD



Scottish Shortbread image

Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Steps:

  • Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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