Oatmeal bannocks

Oatmeal bannocks

By
From
Encyclopedia of Food and Cookery
Makes
4

The word ‘bannock’ comes from the Gaelic for ‘cake’ and this flat, substantial cake has been part of traditional Scottish fare for centuries. The everyday bannock is not to be confused with the Selkirk bannock, which is a rich fruit cake made from a yeast dough.

Ingredients

Quantity Ingredient
85g medium oatmeal, plus extra for dusting
pinch bicarbonate of soda
pinch salt
2 teaspoons lard, dripping or bacon fat, melted
60ml hot water

Method

  1. Place oatmeal in a basin with soda and salt and stir to combine. Make a well in the centre and pour in melted fat. Add enough hot water to bind mixture to a stiff paste.
  2. Turn out onto a work surface spread thickly with oatmeal. Roll mixture into a ball, using oatmeal to prevent sticking. Knead a few times, then pat out to a round about 5 mm thick. Sprinkle with a little extra oatmeal, and cut into quarters.
  3. Place on a lightly greased hot griddle or frying pan and cook over medium heat until the underside is brown and the edges curl slightly. Turn over with a spatula and brown the other side. Serve warm with butter and honey or jam.
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