Bannocks
Ingredients
Directions
Make the dough
Mix the clarified dripping into the oatmeal with baking powder and salt.
Add cold water to form a smooth, stiff dough.
Shape and bake
Roll out the dough fairly thinly and cut it into triangles.
Bake on a hot, greased griddle, turning once, or on a buttered baking tin in a very hot oven for a few minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Clarified dripping
- Adds fat for richness and a crisp, short texture.
- Oatmeal
- Forms the main body of the dough and gives the bannocks their characteristic flavour.
- Baking powder
- Releases gas during baking to lighten the texture.
- Cold water
- Binds the oatmeal and fat into a dough that holds its shape.
The step that matters
Bake on a hot, greased griddle. A hot surface sets the outside quickly and browns it, while a short bake keeps the oatcakes from drying out or becoming hard.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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