Bannocks

Recipe 1

1. Sift the flour, baking powder and salt into a bowl.
2. Add the egg and mix well into the flour.
3. Slowly add the milk into the mixture. Stirring all the time until all the milk has been added.
4. Stir the mixture well.
5. Bring the mixture together into a ball, and lay it out on a well floured surface.
6. Knead the mixture, then flatten to about ½" thick.
7. Cut up into squares.
8. Place them under a medium grill until the squares rise. Then turn them over and brown them off on the other side.

Recipe 2 - Flour Bannocks

One pound of flour.
One teaspoonful (large) baking soda
One teaspoonful of cream of tartar
One teaspoonful of salt
Buttermilk or sour milk
If sweet milk or milk and water is used, add double the amount of cream of tartar.

1. Mix the dry ingredients together
2. Make into a soft dough with the buttermilk, just as soft as can be easiy handled.
3. Turn on to a floured board, turn in the rough edges and roll out gently until ¼ to ½ inch thick. Roll out slightly thinner for the girdle;
4. Cut in squares or rounds.
5. Bake on a moderately hot girdle or in fairly hot oven for 10-15 minutes.

Recipe 3 - Beremeal Bannocks

6 ozs beremeal,
2 ozs plain flour, ( note, if you need gluten free, add 2 oz more beremeal and leave out this ingredient )
½ level teaspoon of baking soda, ( may need a bit more )
1 ozs butter or Marg. ( optional),
1 level teaspoon of salt'
¼ pint milk, soured with 1½ desertspoons buttermilk,

1. Mix dry ingredients, rub in butter/marg, if used, mix to a not too soft dough with milk-may need a little more depending on how hard-dry the beremeal is.
2. Divide in two, knead lightly and form into rounds.
3. Roll to about ½" thick and cut into quarters.
4. Bake on a moderately hot girdle until nicely browned.
5. To bake in oven the rounds thicker and lay on a baking tray, mark into quarters.
6. Bake in a hot oven 450 deg.F. for 12-15 minutes.