Barley Bannocks Recipe
8 oz barley flour
2 oz plain flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
10 oz buttermilk or freshly soured
1 . milk
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
to Grain Recipes
Food Tips of the Week
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Barley Bannocks Recipe from the Recipes 4U Collection
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