Name: Pitcaithly Bannock
Cuisine: United Kingdom
Ingredients: 1 teaspoon caraway seeds; 50 g (2 oz) almonds, whole blanched; Crystallised orange and lemon peel; 110 g (4 oz) caster sugar, sifted; 55 g (2 oz) cornflour, sifted; 280 g (10 oz) plain flour, sifted; 225 g (8 oz) unsalted butter, softened and cut into small pieces

Preparation info

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

This thick golden round of festive shortbread is traditionally flavoured with almonds, caraway, crystallised orange and lemon peel, which decorate the top.

Cook’s Tip: It can be made with just almonds on top. Press about eight whole blanched ones onto the top surface before baking in the same style as a Dundee Cake.