Scottish Bannocks

Scottish Bannocks by Tony van Roon

"A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the oven as is or split and toasted. Excellent for breakfast or tea and delicious with marmelade. Bannocks are best to eat the day they are baked, because they don't keep very well."

Makes 10 to 12


    1-1/2   cups  all-purpose flour
    1       cup quick-cooking oats
    1/4     cup (1/2 stick) butter, room temperature
    2       Tbs sugar
    1       Tbs baking powder
            Pinch of salt
    1/2     cup (about) milk

Preheat oven to 450° F.
Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against the side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make a stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks.