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Bannocks
Serve warm with jam.
Bannocks are best eaten the same
day they are baked. In Scotland bannocks are a traditional food, on May Day they
are marked with a cross.
type: rolled
makes: 1 dozen
1 cup
all-purpose flour
2 tablespoons granulated sugar
1 cup quick cooking
oatmeal, uncooked
1 tablespoon baking powder
1/4 cup butter, room
temperature
pinch of salt
1/4 cup milk
Preheat oven to
450F.
Combine flour, oats, sugar, baking powder, and salt in large bowl.
Add butter, rub with clean dry hands or a spoon until mixture is blended and
crumbly. Slowly stir in enough milk to make smooth but firm dough.
Turn dough
out on to lightly floured board and knead until dough hold together.
Roll
dough 1/3" thick.
Cut into 2-1/2" rounds and place on an ungreased cookie
sheet about 2" apart.
Bake 12-15 minutes or until light brown.
Transfer to
wire rack to cool.
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