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By Sue Lawrence
Published 2016
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.
The broonie keeps well wrapped in foil, and is good either plain or butte