This is similar to a gingerbread and is very easy to make. The whisky can be left out if you prefer. Oatmeal makes it more nutritious and gives it a lovely, slightly gritty texture. It will improve and become more sticky after a day or two. You could also decorate with a little white icing and some pieces of chopped crystallised stem ginger if you need more sweetness.
Makes 16 pieces
100g golden syrup
100g dark soft brown sugar
150g self-raising flour
150g fine oatmeal
1 rounded teaspoon baking soda
2 rounded teaspoons ground ginger
1 rounded teaspoon ground cinnamon
3 tablespoons milk
3 tablespoons whisky 1 egg – lightly beaten
- Preheat the oven to 150ºC. Line a 23cm square or round cake tin with baking paper.
- Put the butter, treacle, syrup and sugar into a pan and melt slowly.
- Sieve the flour, oatmeal, baking soda, ginger and cinnamon into a mixing bowl.
- Add the slightly cooled liquid ingredients to the bowl, followed by the milk and whisky. Mix well.
- Add the egg and transfer to the tin.
- Bake in the centre of the oven for about 1 to 1 1⁄2 hours. Cover with a sheet of paper if the top is browning too quickly.
- Allow to cool and cut into squares – the next day, if possible.
If you need to keep your baking fresh do consider using wax wraps rather than single-use plastics. They are made here in Shetland too! Look for Kathryn’s lovely designs at @shetlandwaxwraps on Facebook and Instagram.