Similar in nature to a scone, this recipe is served best with butter.

Baked Barley Bannocks
Recipe type: Breads and Rolls
Serves: 1 batch
  • 8 ounces plain flour
  • 8 ounces barley flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar; (rounded)
  • 1 teaspoon bicarbonate of soda
  • milk; as required
  1. Mix all the dry ingrdients and add enough milk to make a fairly soft dough.
  2. Turn onto a floured board and knead lightly forming a round bannock about 2 inches deep.
  3. Prick the top with a fork and bake in a moderate oven, in a tin, for about an hour.
From: "Scottish Home Baking" by Judy Paterson

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