Oatmeal Bannocks
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.
Prepare
Rub the butter into the oatmeal until well combined.
Add lukewarm water gradually to form a thick paste.
Shape and bake
Sprinkle oatmeal on a pastry board and shape the mixture into a round cake, about ½ inch thick and 4 inches in diameter.
Bake in a moderate oven at 350°F (175°C) for 1 hour.
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
- Scotch oatmeal
- Forms the bulk of the cake and gives it its grainy, hearty structure.
- Fresh butter
- Adds richness and fat, giving the cake a tender, short texture.
- Lukewarm water
- Hydrates the oatmeal so the particles bind into a shapeable paste.
The step that matters
Add lukewarm water gradually to form a thick paste.. Oats absorb liquid at different rates, so adding water slowly lets the oatmeal hydrate evenly. Too much water at once makes the paste sticky and hard to shape, while too little leaves crumbly dough that will not hold together in the oven.
“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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