In at least two places in Scotland, Norwegian Constitution Day ( 17 May
2002 ) will be marked - Edinburgh and Kirkwall. Norwegian students in
Edinburgh have traditionally marked their National Day, colourfully and
with pride. In Kirkwall, the day will be marked with a parade through the
Orkney town's centre which will be followed by a traditional dance in the
evening, organised by the Orkney Norway Friendship Association ( see
Events ). Over the centuries there has long been ties between Scotland and
Norway, which were very much strengthened during the Second World War.
Norway, of course, used to rule part of which is now Scotland. During the
reign of Alexander III, King of Scots, the Hebrides and the Isle of Man
were ceded by Norway to Scotland under the Treaty of Perth, 1266.
Alexander's daughter married the King of Norway and their daughter was the
famous Maid of Norway. She sadly died in the Orkneys on her way to succeed
Alexander III on the Scottish throne. Orkney and Shetland remained under
Norwegian rule for many more centuries. Indeed it was only, when Norway
was under Danish rule, that Orkney and Shetland were ceded to Scotland.
The failure of the Danish crown to pay the dowry due to James III, King of
Scots, on his marriage to Margaret, daughter of King Christian I of
Denmark and Norway, saw the islands come under Scottish rule in the late
15th century. So appropriately this weeks recipe is Orkney Broonies which
should be kept for at least a week to mature in an air-tight tin - so if
you bake them right away they can be enjoyed on Norwegian Constitution
Ingredients : 8oz ( 225g ) fine oatmeal; 4oz ( 100g ) self-raising flour;
5oz ( 150g ) golden syrup;2oz ( 50g ) black treacle; 4oz ( 100g ) soft
brown sugar; 2 tsp ground ginger; 4oz (100g ) margarine or butter; 1/2 tsp
bicarbonate of soda; 1/4 pt ( 125 ml ) buttermilk; 1 egg; pinch of salt
Preheat the oven to 350 deg F/ 180 deg C or gas mark 4
Mix the meal and flour together and rub in butter. Add salt, sugar, ginger
and soda. Mix the treacle, syrup, egg and buttermilk together and add to
the dry ingredients to make a soft consistency. Pour into a lined 8 inch (
20cm ) square tin and bake for 35 minutes.
Remember to keep for at least a week in an air-tight tin.