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Oatmeal Gingerbread Recipe
|Butter||2 Ounce (60 Gram)|
|Plain flour/Whole meal flour||1 Pound (500 Gram)|
|Medium oatmeal||4 Ounce (125 Milliliter)|
|Muscovado sugar/Moist dark brown sugar||2 Ounce (60 Gram)|
|Ground ginger||1 Teaspoon|
|Soda bicarbonate||3⁄4 Teaspoon|
|Golden syrup||1 Tablespoon|
|Egg/Buttermilk / soured milk||1 (For Mixing)|
Calories 1468 Calories from Fat 259
% Daily Value*
Total Fat 33 g51.1%
Saturated Fat 16.4 g82.1%
Trans Fat 0.1 g
Cholesterol 166.7 mg
Sodium 613.9 mg25.6%
Total Carbohydrates 267 g89%
Dietary Fiber 9.5 g38%
Sugars 41.4 g
Protein 25 g50%
Vitamin A 16.7% Vitamin C 0.29%
Calcium 69.3% Iron 193%
*Based on a 2000 Calorie diet
Rub the butter into the flour and stir in the other dry ingredients, including the ginger and bicarbonate of soda.
In a small pan, melt the syrup and treacle slightly, then beat the egg into it.
Mix with the dry ingredients, adding buttermilk or soured milk to achieve a soft dropping consistency.
Turn into the prepared tin and bake at 180°C/350°F/Gas Mark 4.
It will take at least an hour and maybe up to 30 minutes longer, depending on your ingredients.