6. Broonie

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

The Orcadian broonie should not to be confused with Shetland’s ‘fatty brunnies’, which are thick girdle scones or bannocks made of wholemeal flour or oatmeal. The Orkney broonie is a light, moist gingerbread not dissimilar to Yorkshire or Lancashire parkin. The names of both brunnie and broonie are from an Old Norse word – ‘bruni’ – which, according to F. Marian McNeill, means a thick bannock.

The broonie keeps well wrapped in foil, and is good either plain or butte