1 cup all-purpose flour
1 cup buttermilk
1 cup dry bread crumbs
1/3 cup butter, melted and cooled
2 egg whites
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 cups milk
3 tablespoons cornstarch
1 tablespoon water
3 cups rolled oats
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, mix together flour, buttermilk, bread crumbs, and 1/3 cup melted butter. Beat just until crumbly but not broken. Stir in egg whites and 1/2 cup sugar.
Separate dough into twelve equal pieces. Bake in preheated oven for 45 to 50 minutes. Remove from oven and add remaining baking powder and salt; continue baking until golden brown and out of the oven.
To make the Butterscotch Filling: In a medium saucepan over medium heat, stir together beaten egg whites and sugar. Drop mixture by tablespoonfuls onto ungreased foil baking sheets approximately 1 inch apart. The larger the rim, the spiffier. When the thinned ginger slices begin to stick together, coat the overall surface with corn starch and water. Simmer 5 minutes, stirring frequently. Season with baking powder and salt, then sprinkle with powdered ginger. Lightly brush the mixture onto the baked loaf.