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| Home -> [Bakery, Breads, Cookies & Bars, Desserts, Scottish] -> [Scottish bannocks Recipe] |
Scottish bannocks
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Bakery, Breads, Cookies & Bars, Desserts, Scottish |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | All-purpose flour | | 1
| cup | Quick-cooking oats | | 1/4
| cup | (?stick) butter, room | | | -temperature | | 2
| tbsp | Sugar | | 1
| tbsp | Baking powder | | 1
| pinch | Of salt | | 1/2
| cup | (about) milk |
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Procedures:
| 1 | A cross between a chewy oatmeal cookie and a biscuit. | | 2 | Serve fresh from the oven as is or split and toasted. | | 3 | Excellent for breakfast or tea. | | 4 | Bannocks are best the day they are baked. | | 5 | Makes 10 to 12 preheat oven to 450°F. | | 6 | Combine flour, oats, butter, sugar, baking powder and salt in large bowl. | | 7 | Rub mixture against side of bowl with wooden spoon until butter is completely blended in. slowly stir in enough milk to make stiff dough. | | 8 | Turn out onto lightly floured surface and knead just until dough holds together. | | 9 | Reflour surface lightly. | | 10 | Roll dough out 1/3 inch thick. | | 11 | Cut into 2 ?inch rounds. | | 12 | Gather scraps together. | | 13 | Reroll and cut additional bannocks. | | 14 | Arrange on ungreased baking sheet, spacing 1 inch apart. | | 15 | Bake until light brown, 12 to 15 minutes. | | 16 | Serve hot or cool on racks. | | 17 | Bon appetit |
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