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Fife Scotland Books

Tuesday, 4 September 2007

Fife Scotland Bannocks

Fife Bannocks are baked on a girdle and are thicker and heavier than oatcakes. They are made all over Scotland and the choice of ingredients reflect the type of grain grown locally. In Fife, wheat is the staple grain for Fife Bannocks.

Six ounces (175 g) of flour.
A half an ounce (15 g) of butter.
Four ounces (100 g) of fine oatmeal.
One teaspoon of bicarbonate of soda.
One teaspoon of cream of tartar.
A half ounce (15 g) of caster sugar.
A pinch of salt.
One quarter pint (150 ml of buttermilk.

Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter. Stir in the oatmeal and sugar. Add enough buttermilk to make a stiff dough. Knead lightly on a floured surface until smooth. Roll out into a round about half an inch thick. Divide the round into eight and cook on a hot girdle for about five to ten minutes on each side.

Best Scottish Cooking.

Serve warm.

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