Gary Rhodes

Beremeal Bannocks

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

Another recipe from my Scottish friend, this traditionally uses beremeal, which is an ancient northern barley. If you can’t get hold of it, use oatmeal or wholemeal flour. I had a go at making these while staying in Scotland. They are easy and fun to make and eat superbly.

Ingredients

  • 100 g (4 oz) plain flour
  • 1 teaspoon salt
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Method

Sift the flour with the salt, bicarbonate of soda and cream of tartar. Add the beremeal or oatmeal. Rub in the butter, then gradually add the buttermilk, mixing to form a soft dough. You may not need all the buttermilk; it will depend on the meal you are using.

Warm a frying-pan or griddle. Shape the mix with a rolling pin or push and shape it by hand into a circle 3 cm (1 ¼ in) deep; o