Biscuits
and Cakes
Gingerbread
150g (5oz) Hamlyns Scottish Porridge Oats
150g (5oz) plain flour
½ level tsp salt
1 level tsp cinnamon
3 tsps ground ginger
175g (6oz) dark soft brown sugar
175g (6oz) treacle
110g (4oz) margarine
50g (2oz) almonds or walnuts chopped
110g (4oz sultanas)
2 eggs
150ml (¼ pint) milk
2 rounded tsps baking powder
Sift the flour, salt, spice and raising agent into a bowl. Mix in the oats and sugar. Warm the treacle and margarine together. Make a well in the centre of the dry ingredients. Mix in the warmed ingredients and beaten eggs and beat for 2 minutes. Stir in the milk, fruit and nuts and place mixture in a lined 18cm (7") square cake tin or a 1kg (2lb) loaf tin. Bake at 160ºC/350ºF/ Gas 4 for 1¼ to 1½ hours. Cover after 1 hour cooking time. Cut into slices and serve buttered.
