Scottish Bannocks
A cross between a chewy oatmeal cookie and a biscuit.
Yield
12 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
oats, quick cooking
|
|
| ¼ | cup |
butter
(1/2 stick) room temperature |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
oats, quick cooking
|
|
| 59 | ml |
butter
(1/2 stick) room temperature |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
milk
|
|
Directions
Serve fresh from the oven as is or split and toasted.
Excellent for breakfast or tea.
Bannocks are best the day they are baked.
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 ⅓ inch thick.
Cut into 2½-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.
