Barley Bannocks Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
8 ounce: Barley flour,
2 ounce: Plain flour,
1/2 tsp: Salt,
1 tsp: Cream of tartar,
1 tsp: Bicarbonate of soda,
10 ounce: Buttermilk or freshly soured,
. milk,
Directions:
Add the soda to the milk. Sift the dry ingredients. Now add the
buttermilk and make into a light, soft dough with little handling.
Make a round of about 1/2-inch thick and cut into wedges. Bake on a
medium to hot girdle on both sides, until brown. Keep soft and warm
by wrapping in a cloth.
Originated on the Island of Stornoway. ** 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
Source from luhu.jp
buttermilk and make into a light, soft dough with little handling.
Make a round of about 1/2-inch thick and cut into wedges. Bake on a
medium to hot girdle on both sides, until brown. Keep soft and warm
by wrapping in a cloth.
Originated on the Island of Stornoway. ** 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
Source from luhu.jp