Barley bannocks

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

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