This is an Orkney traditional version  of oatmeal gingerbread. It sounds wonderful!

Broonie

1 1/2 cups oatmeal *

2 heaping TBSP butter

1 tsp baking powder

1 beaten egg

pinch salt

1 cup white flour

1/2 cup sugar

2 TBSP molasses

1 cup bittermilk

1 tsp ground ginger

In a large bowl mix the oatmeal and flour thoroughly. Then rub in the butter, add the salt, sugar, ginger and baking powder. Mix very well. Melt the molasses until warm, then stir in the beaten egg and half the buttermilk. Stir this into the flour, adding more buttermilk gradually until the mixture is soft enough to drop from a spoon. Grease a bread pan, pour in the mixture and bake in a moderate oven 350 F for 1 1/2 hours until it is well risen and a skewer comes clean when stuck in the middle. Cool briefly and remove from pan, cooling on a rack. Best if set overnight before slicing.

* Note: Any Scots recipe that calls for oatmeal is best if you use the traditional steel cut oats–they have a totally different texture than our rolled oats, somewhere between flakes and flour. To the real aficionado, that’s the only way to make gruel or regular oatmeal too!! They are becoming more common in the US these days and some stores even carry a Quaker Oats version. I got some from Ireland that work  quite well too!

Potato Scones

2 cups mashed potatoes

2/3 cup flour

3 TBSP melted butter

1 tsp salt

Mash the potatoes well and add melted grease and salt, then add as much flour as the potatoes will take without becoming too dry.  This will vary depending on type of potatoes as some are more moist than others! Also how dry you drain the boiled potatoes before mashing. Turn onto floured breadboard and roll to about 1/4 inch thickness. Cut in circles and then into farls or quarters. Prick all over with a fork and cook, either on a fairly hot griddle or in a heavy (cast iron!) frying pan.  Serve warm with butter, honey, syrup or roll up while hot.

Cheese variation–add 1 cup grated cheese and 2 well-beaten eggs to the mixture. Shape into small round cakes, dip in breadcrumbs and fry in hot oil until both sides are golden. Makes about 12 cakes.