Baked barley bannocks
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Plain flour |
| 8 | ounces | Barley flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cream of tartar; (rounded) |
| 1 | teaspoon | Bicarbonate of soda |
| Milk; as required | ||
Directions
Mix all the dry ingrdients and add enough milk to make a fairly soft dough. Turn onto a floured board and knead lightly forming a round bannock about 2 inches deep. Prick the top with a fork and bake in a moderate oven, in a tin, for about an hour. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair
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