Name: Teething Bannock
Ingredients: 2 cups oatmeal; 2 tablespoons butter or cream; 1 ring (optional); 1 button (optional); 1 sixpence (optional)

Teething Bannock

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

Preheat the oven to 350°F (175°C).

Make and shape the bannock

In a bowl, mix the oatmeal and butter or cream until combined.
If desired, add a ring, button, and sixpence to the mixture.
Shape the mixture into a round bannock.

Bake and serve

Bake in the oven for about 30 minutes or until golden brown.
Once baked, allow the bannock to cool slightly before serving.

Recipe from a historical cookbook (Internet Archive).

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

Oatmeal: Forms the body of the bannock and gives it a hearty, grainy texture.
Butter or cream: Adds fat and moisture, binding the oatmeal and helping it brown.

“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.