Scottish Bannocks or Oatcakes

50 mins
Serves 1
https://branawen.blogspot.com/2011/05/celtic-cookery-beltane-bannocks-bread.html#google_vignette

Directions

  1. 1Combine oatmeal, salt and baking soda in a bowl.
  2. 2Combine oatmeal, salt and baking soda in a bowl.
  3. 3Combine oatmeal, salt and baking soda in a bowl.
  4. 4Melt the butter, and drizzle it over the oats.
  5. 5Melt the butter, and drizzle it over the oats.
  6. 6Melt the butter, and drizzle it over the oats.
  7. 7Add the water, and stir the mix until it forms a stiff dough.
  8. 8Add the water, and stir the mix until it forms a stiff dough.
  9. 9Add the water, and stir the mix until it forms a stiff dough.
  10. 10Turn the dough out on a sheet of wax paper and knead thoroughly.
  11. 11Turn the dough out on a sheet of wax paper and knead thoroughly.
  12. 12Turn the dough out on a sheet of wax paper and knead thoroughly.
  13. 13Separate the dough into two equal portions, and roll each one into a ball.
  14. 14Separate the dough into two equal portions, and roll each one into a ball.
  15. 15Separate the dough into two equal portions, and roll each one into a ball.
  16. 16Use a rolling pin to make a flat pancake that is about ¼" thick.
  17. 17Use a rolling pin to make a flat pancake that is about ¼" thick.
  18. 18Use a rolling pin to make a flat pancake that is about ¼" thick.
  19. 19Cook your oatcakes on a griddle over medium heat until they are golden brown.
  20. 20Cook your oatcakes on a griddle over medium heat until they are golden brown.
  21. 21Cook your oatcakes on a griddle over medium heat until they are golden brown.
  22. 22Cut each round into quarters to serve.
  23. 23Cut each round into quarters to serve.
  24. 24Cut each round into quarters to serve.
  25. 25Sieve the flour and sugar into a bowl, add the yeast and mix well.
  26. 26Sieve the flour and sugar into a bowl, add the yeast and mix well.
  27. 27Sieve the flour and sugar into a bowl, add the yeast and mix well.
  28. 28Melt the butter and lard in a saucepan on a low heat.
  29. 29Melt the butter and lard in a saucepan on a low heat.
  30. 30Melt the butter and lard in a saucepan on a low heat.
  31. 31Remove as soon as it is melted.
  32. 32Remove as soon as it is melted.
  33. 33Remove as soon as it is melted.
  34. 34Warm the milk in another saucepan and then pour it into the melted fats.
  35. 35Warm the milk in another saucepan and then pour it into the melted fats.
  36. 36Warm the milk in another saucepan and then pour it into the melted fats.
  37. 37Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough.
  38. 38Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough.
  39. 39Create a hole in the middle of the flour, sugar and yeast and mix well into a smooth dough.
  40. 40Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for 45 minutes.
  41. 41Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for 45 minutes.
  42. 42Cover the bowl with a warm, damp towel (or plastic clingfilm) and leave in a warm location for 45 minutes.
  43. 43The dough will rise, doubling in size.
  44. 44The dough will rise, doubling in size.
  45. 45The dough will rise, doubling in size.
  46. 46Knead the dough (with flour on your hands to stop it sticking) for five minutes.
  47. 47Knead the dough (with flour on your hands to stop it sticking) for five minutes.
  48. 48Knead the dough (with flour on your hands to stop it sticking) for five minutes.
  49. 49Add the sultanas and mixed peel and knead well again for another five minutes.
  50. 50Add the sultanas and mixed peel and knead well again for another five minutes.
  51. 51Add the sultanas and mixed peel and knead well again for another five minutes.
  52. 52Place the dough in a loaf tin and cover with a plastic pollythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
  53. 53Place the dough in a loaf tin and cover with a plastic pollythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
  54. 54Place the dough in a loaf tin and cover with a plastic pollythene bag (tied at the top) and leave in a warm place for 20 minutes to allow it to rise again.
  55. 55Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an hour.
  56. 56Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an hour.
  57. 57Remove the tin from the bag and bake in a preheated oven at 350F/180C/Gas Mark 4 for an hour.
  58. 58Mix the tablespoon of milk and sugar.
  59. 59Mix the tablespoon of milk and sugar.
  60. 60Mix the tablespoon of milk and sugar.
  61. 61Remove the cake tin from the oven and place on a heat-resistant surface.
  62. 62Remove the cake tin from the oven and place on a heat-resistant surface.
  63. 63Remove the cake tin from the oven and place on a heat-resistant surface.
  64. 64Brush the top with the milk and sugar, using a pastry brush.
  65. 65Brush the top with the milk and sugar, using a pastry brush.
  66. 66Brush the top with the milk and sugar, using a pastry brush.
  67. 67Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes.
  68. 68Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes.
  69. 69Return the cake tin to the oven (using oven gloves - it's still hot) and bake for another twenty minutes.
  70. 70Test with a skewer - if it is wet, continue baking for another ten minutes.
  71. 71Test with a skewer - if it is wet, continue baking for another ten minutes.
  72. 72Test with a skewer - if it is wet, continue baking for another ten minutes.
  73. 73Remove from the oven and allow to cool before removing.
  74. 74Remove from the oven and allow to cool before removing.
  75. 75Remove from the oven and allow to cool before removing.
  76. 76Store in an airtight container.
  77. 77Store in an airtight container.
  78. 78Store in an airtight container.
  79. 79Preheat oven to 375 degrees, and combine: 4 cups sifted flour, 1/2 cup ground almonds, 2 cups sugar, 1 tube almond paste, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 5 eggs.
  80. 80Preheat oven to 375 degrees, and combine: 4 cups sifted flour, 1/2 cup ground almonds, 2 cups sugar, 1 tube almond paste, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 5 eggs.
  81. 81Preheat oven to 375 degrees, and combine: 4 cups sifted flour, 1/2 cup ground almonds, 2 cups sugar, 1 tube almond paste, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 5 eggs.
  82. 82When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet.
  83. 83When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet.
  84. 84When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet.
  85. 85Bake until golden brown, about 20 minutes.
  86. 86Bake until golden brown, about 20 minutes.
  87. 87Bake until golden brown, about 20 minutes.
  88. 88Cool, ice with white Solar Cross.
  89. 89Cool, ice with white Solar Cross.
  90. 90Cool, ice with white Solar Cross.
  91. 91Prepare and pre-bake a pie shell and have it ready in the pie dish.
  92. 92Prepare and pre-bake a pie shell and have it ready in the pie dish.
  93. 93Prepare and pre-bake a pie shell and have it ready in the pie dish.
  94. 94The pie filling will be warmed but not baked.
  95. 95The pie filling will be warmed but not baked.
  96. 96The pie filling will be warmed but not baked.
  97. 97Melt the butter in a wide cooking pan.
  98. 98Melt the butter in a wide cooking pan.
  99. 99Melt the butter in a wide cooking pan.
  100. 100In a separate bowl slowly add the milk to the cornstarch making sure it is fully dissolved and absorbed before adding more milk.
  101. 101In a separate bowl slowly add the milk to the cornstarch making sure it is fully dissolved and absorbed before adding more milk.
  102. 102In a separate bowl slowly add the milk to the cornstarch making sure it is fully dissolved and absorbed before adding more milk.
  103. 103When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to the cooking pan.
  104. 104When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to the cooking pan.
  105. 105When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to the cooking pan.
  106. 106Stir constantly over medium heat until the mixture becomes thick like a pudding.
  107. 107Stir constantly over medium heat until the mixture becomes thick like a pudding.
  108. 108Stir constantly over medium heat until the mixture becomes thick like a pudding.
  109. 109Remove from heat and stir in the vanilla.
  110. 110Remove from heat and stir in the vanilla.
  111. 111Remove from heat and stir in the vanilla.
  112. 112Pour the mixture into the waiting pie shell and sprinkle with nutmeg
  113. 113Pour the mixture into the waiting pie shell and sprinkle with nutmeg
  114. 114Pour the mixture into the waiting pie shell and sprinkle with nutmeg

Ingredients

  • 1.5 C oatmeal
  • 1.5 C oatmeal
  • 1.5 C oatmeal
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 1 Tbsp butter
  • 1 Tbsp butter
  • 1 Tbsp butter
  • 0.5 cup hot water
  • 0.5 cup hot water
  • 0.5 cup hot water
  • 1 lb flour
  • 1 lb flour
  • 1 lb flour
  • 8 oz sultanas (seedless white raisins)
  • 8 oz sultanas (seedless white raisins)
  • 8 oz sultanas (seedless white raisins)
  • 4 oz sugar
  • 4 oz sugar
  • 4 oz sugar
  • 2 oz butter
  • 2 oz butter
  • 2 oz butter
  • 2 oz lard
  • 2 oz lard
  • 2 oz lard
  • 2 oz chopped mixed peel
  • 2 oz chopped mixed peel
  • 2 oz chopped mixed peel
  • 0.25 pint milk
  • 0.25 pint milk
  • 0.25 pint milk
  • 0.25 ounce dried yeast
  • 0.25 ounce dried yeast
  • 0.25 ounce dried yeast
  • 1 tablespoon milk and sugar for the glaze
  • 1 tablespoon milk and sugar for the glaze
  • 1 tablespoon milk and sugar for the glaze
  • 4 cups sifted flour
  • 4 cups sifted flour
  • 4 cups sifted flour
  • 0.5 cup ground almonds
  • 0.5 cup ground almonds
  • 0.5 cup ground almonds
  • 2 cups sugar
  • 2 cups sugar
  • 2 cups sugar
  • 1 tube almond paste
  • 1 tube almond paste
  • 1 tube almond paste
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup rich cream
  • 1 cup rich cream
  • 1 cup rich cream
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 0.14 teaspoon vanilla
  • 0.14 teaspoon vanilla
  • 0.14 teaspoon vanilla
  • 1 ground nutmeg
  • 1 ground nutmeg
  • 1 ground nutmeg

Equipment

bowlrolling pingriddlewax paperloaf tinpastry brush

Tips

  • Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter.
  • You can use this if you prefer.
  • To serve, split the bannocks and spread with butter.
  • They’re excellent with soups or with a big dollop of honey.
  • You could try this as a single loaf.
  • I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.
  • Traditionalists will use a heavy cast iron pan.
  • the pie may be eaten while it is still warm as long as it has cooled just enough to set.
  • Or the pie may be chilled and eaten later