SC - Scottish oatcakes

[Susan Fox-Davis]

Hi Beathog!  Welcome to here!

Golden Syrup is a sugar cane-based syrup.   It is available in British import
shops.  I use it in cooking for my corn-allergic friend when a recipe calls for
corn syrup. The reverse may work also, you might try it out.

Selene in Altavia

SCAbeathog at cs.com wrote:

> Greetings,
>
> I am new to this list, and hail from the Barony of Gyldenholt in Caid.  While
> certainly not new to cooking, I find I have much to learn about cooking in
> the SCA.  I have been looking for a recipe for something I was given at a
> recent event, and was called an oatcake.  Most of the recipes I find for
> oatcakes have been savory, but this was somewhat sweet and contained black
> walnuts.  I have a modern recipe for something called *flapjacks*, which I
> believe would produce something similar in taste and texture to what I was
> given to sample, but it contains something called *golden syrup*.  I thought
> this might be honey, as the recipe suggests putting the jar in hot water
> before attempting to measure, but there is also brown sugar in the recipe:
>
> 4 oz. butter
> 4 oz. soft brown sugar
> 3 oz. golden syrup
> 8 oz. medium or coarse oatmeal (porridge oats are suitable)
> 2 heaped teaspoons ground ginger
>
> Can anyone help?
> Beathog nic Dhonnchaidh