Bannocks
Ingredients
Directions
Prepare
Preheat a greased griddle or baking tin.
Make the dough
Mix clarified dripping, oatmeal, baking powder, and salt in a bowl.
Add cold water to form a smooth, stiff dough.
Roll out the dough fairly thinly and cut into triangles.
Bake
Bake on the hot griddle, turning once.
Alternatively, bake in the 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
- Oatmeal
- Forms the main body of the bannock, giving its grainy, sturdy texture.
- Clarified dripping
- Adds fat for flavour and tenderness, and helps keep the dough from drying out.
- Baking powder
- Releases gas to lighten the bannock slightly as it bakes.
- Cold water
- Binds the oatmeal and fat into a dough that holds its shape when rolled.
The step that matters
Adding the cold water. Too much water makes the dough sticky and hard to roll, while too little leaves it crumbly and prone to cracking. The dough should be smooth and stiff, so add the water gradually.
“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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