Yield: 1 Batch
Measure | Ingredient |
---|---|
8 ounces | Barley flour |
2 ounces | Plain flour |
½ teaspoon | Salt |
1 teaspoon | Cream of tartar |
1 teaspoon | Bicarbonate of soda |
10 ounces | Buttermilk or freshly soured |
\N \N | . milk |
Add the soda to the milk. Sift the dry ingredients. Now add the buttermilk and make into a light, soft dough with little handling.
Make a round of about ½-inch thick and cut into wedges. Bake on a medium to hot girdle on both sides, until brown. Keep soft and warm by wrapping in a cloth.
Originated on the Island of Stornoway. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair