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Friday, 6 March 2009

Bannocks Fife Scotland

Bannocks Fife Scotland.

This is a regional Fife recipe for the type of bannock which used to be staple fare all over Scotland. Since wheat was grown in this area it is not surprising to find a higher proportion than in its Highland counterpart.

6 oz plain flour (175 g)
Quarter oz butter (15 g)
4 oz fine oatmeal (125 g)
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 dsp sugar
Pinch of salt
Buttermilk to mix.

Preheat the girdle, it should feel fairly hot if you hold your hand over it about an inch from the surface. Sift the flour and rub in the butter, add oatmeal, soda, and cream of tartar, sugar and salt and mix with buttermilk to a fairly stiff dough.
Turn out onto a floured board, dust with flour and roll out into a round half inch thick (1 cm). Divide into 8 and cook on both sides on a hot girdle till nicely browned. Serve warm with crowdie and raspberry or strawberry jam.

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