Saturday, December 31, 2011

Scottish Bannocks may have noticed a Scotch theme to recent recipes...blame once again my reading choices.  I have been on a HIGHLAND kick of late. I read the whole Outlander series in a little over 2 months. Then I ventured into several other Scottish themed books and short stories. Many of the foods and meals mentioned in these stories made me off I went on a recipe hunt!
Gaelic bread (both Scottish and Irish) is most often an unleavened flat cake cooked on the hearth stone and later on a griddle.  The most common bread was called a bannock (which comes from the Gaelic bonnach which means cake.)  Over the years there have been a wide variety of Bannocks but this tea  bannock is from the Breton area of Scotland.  Serve with strong hot tea and enjoy.

Tea Bannocks

2 cups all purpose flour
1 cup old fashioned rolled oats
1/3 cup brown sugar
1 tbl baking powder
1/2 tea baking soda
3/4 tea salt
1 stick butter cold and cubed
1 large egg
2/3 cup buttermilk

preheat oven to 400
lightly flour a baking sheet

In the bowl of a food processor pulse flour, sugar, baking powder, baking soda, and salt with the cold butter until crumbly. dump in a large bowl and stir in oats. In a small bowl whisk egg and buttermilk. Add to dry ingrediants slowly. until well need a soft moist ball (add additional buttermilk if needed.)   with floured hands shape into 10" round about 1/2 inch thick on the prepared baking sheet. bake 18 minutes or until browned and toothpick comes out clean. While warm, cut into wedges.  Serve with lots of butter, marmalade and jam.

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