Name: Beremeal Bannocks
Yield: Makes 2 Very Large or 8 Small
Cuisine: Scottish
Ingredients: Approx. ¼ pt (150 ml) buttermilk (or fresh milk soured with lemon juice till it curdles); 6 oz (175 g) beremeal (1½ c); 1 teaspoon cream of tartar; 1 teaspoon bicarbonate of soda; 2 oz (50 g) plain flour (½ c); Pinch of salt

Preparing the Girdle

Heat the girdle.

Mixing

Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and mix with a knife to a soft elastic dough. Divide into two and roll out on a floured board to make two 6 in (15 cm) rounds.

Beremeal Bannocks

Orkney

Ingredients

Method

Preparing the Girdle

Mixing

Cook

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