| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Breads, Cookies |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Quick-cooking oats |
| 1/4 |
c |
(1/2 stick) butter, room temperature |
| 2 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
pn |
Of salt |
| 1/2 |
c |
(about) milk |
INSTRUCTIONS
A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the
oven as is or split and toasted. Excellent for breakfast or tea. Bannocks
are best the day they are baked.
Makes 10 to 12
Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder
and salt in large bowl. Rub mixture against side of bowl with wooden spoon
until butter is completely blended in. Slowly stir in enough milk to make
stiff dough. Turn out onto lightly floured surface and knead just until
dough holds together. Reflour surface lightly. Roll dough out 1/3 inch
thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut
additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch
apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on
racks.
Bon Appetit
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