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Scottish Bannocks

 

A cross between a chewy oatmeal cookie and a biscuit.
55

Yield

12

servings

Prep

20

min

Cook

15

min

Ready

35

min

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 11634% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 32mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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