Catherine Brown

Barley Bannocks

Preparation info
  • Makes

    6

    Medium
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 5 oz (150 g) barley flour or beremeal (1¼ c)
  • 1

Method

Preparing the Girdle

Heat the girdle and grease.

Mixing

Sift the flour and baking powder into a bowl. Make a well in the centre and add the eggs, sugar and milk. Whisk together. Mix in the melted butter to make a pouring consistency.

Cooking and Serving