Scottish Pitcaithly Bannocks Recipe
The official definition of bannock is a round flat unsweetened cake made from oatmeal or barley and baked on a griddle.
I previously made Scottish Oatcakes, which are similar to the traditional bannock, so I decided to try the Pitcaithly Bannock which is made with citrus peel and almonds and baked in an oven. This recipe is adapted from Traditional Scottish Recipes by George L Thomson. I found a copy of this beautifully handwritten little cookbook at my library. You can see the original recipe below.
The finished dish was fairly crumbly and I had to sacrifice a small piece to be able to serve it using a spatula, but it was very good. It is very similar to shortbread.
Inspired by Outlander
Prep: 10 minutes Cook time: 30 Serves: 12
- 3 1/2 cups flour
- 1/2 cup rice flour
- 1 1/4 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup mixed peel (I used a mix of candied lemon and orange peel)
- 1/4 cup chopped almonds
- Preheat the oven to 300°F. Grease two 8 or 9 inch round baking pans.
- Knead well all the ingredients. No moistening required.
- Press into the prepared baking dish and decorate the edges with the finger or end of a soup spoon.
- Prick all over and bake at 300°F for about half an hour.
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