Bannocks

Traditionally eaten for breakfast in Scotland , but can be had at anytime – buttered as an alternative to bread

Ingredients

Makes 24

3 oz plain flour,

1 level teaspoon of bicarbonate of soda (sodium bicarbonate)

½ level teaspoon of cream of tartar (tartaric acid)

¼ teaspoon of salt

1lb of fine oat meal

40 oz butter or margarine

and approx 3 tablespoons of milk

Method

1)      Sift the flour and sodium bicarbonate, cream of tartar and salt into a mixing bowl.

2)      Stir in the oatmeal and rub in the butter finely

3)      Mix to a smooth but fairly firm paste and knead lightly on a board sprinkled with flour

4)      Roll out to about a ¼ inch thickness and cut into 3 inch rounds with a plain cutter

5)      Transfer to a baking sheet and bake in a slow oven at 310F – gas mark 2 or 154C for 20 – 25 minutes or till cooked through.