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Traditional Scottish Recipe - Bannocks
These are traditionally eaten on May Day in Scotland
Eat on the same day as baking.
The quantities below will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
Ingredients (Makes about two large bannocks)
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda (bicarb)
Pinch of salt
3/4 tablespoon hot water
Oatmeal for kneading
- Mix the oatmeal, salt and bicarb and pour the melted fat into the centre of the mixture.
- Stir well, using a porridge stick (spurtle) if you have one and add enough water to form a stiff dough.
- Cover a surface in oatmeal and place the mixture onto this.
- Work quickly as the dough is difficult to work if it cools.
- Split the dough into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking to your fingers.
- Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake.
- Cut into quarters (also called farls) and place into a lightly-greased, heated pan.
- Cook for about three minutes until the edges curl slightly, turn, and cook the other side.
- Get the other oatcake while the first is cooking.
- Serve warm with jam.