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Thorcake

A traditional Bonfire Night cake from the north of England.

3 cups medium oatmeal
1 3/4 cups Demerara sugar
1 cup butter
4 tablespoons black treacle
1 teaspoon ground ginger
pinch of mace
pinch of salt
pinch of nutmeg
4 tablespoons candied peel

Warm the butter and the treacle together in a saucepan.

Put all the dry ingredients in a bowl and pour the melted butter and treacle into the dry ingredients.

Knead all the ingredients together.

Roll out on a floured board to a thickness of about 2 inches.

You can use biscuit cutters to cut the cakes, but it is very difficult to cut dough which contains oatmeal, so try pressing the dough into the mould rather than stamp out.

Bake on a large greased baking tin at about 150C