Shetland Bannocks

What can I say about these brilliant wee breads? Nothing more than try them! They truly are a taste of Scotland and can be eaten on their own, with some cheese or ham or simply dipped in your favourite soup. This recipe honestly is very very special and creates a very light and tasty bread.

Wot u need
125g white flour
185g self raising flour (or wholemeal flour if you are feeling really healthy)
1 tsp cream of tartar
1 tsp bicarbonate of soda
Approx 250mls buttermilk (or plain yoghurt)

Wot u do
Simple! Mix all the dry ingredients and bind together with some buttermilk. Once the mix starts to look like a dough, get your hands in and mix till you get a very soft and spongy dough that just stays together – a stiff dough is not what’s needed here. Once you are happy you have almost a bread-like dough then you are ready to lightly rollout. The secret here is to place a lot of floor on your board, tip your dough out and sprinkle more flour on top. Flour your rolling pen and roll out to about 1.5 or 2cms high. Roll as a circle (or square for traditional) and cut into equal slices (or triangles if square dough.) Place evenly on a floured dry baking tray and bake in a 200 degree celcius oven for 10 mins.

Makes about six-eight bannocks.

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