Scottish Bannocks
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Scottish Bannocks
  Scottish    Cookies  
Last updated 6/12/2012 1:22:27 AM. Recipe ID 55086. Report a problem with this recipe.
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      Title: Scottish bannocks
 Categories: Breads, Cookies
      Yield: 10 Servings
 
  1 1/2 c  All-purpose flour
      1 c  Quick-cooking oats
    1/4 c  (1/2 stick) butter, room
           -temperature
      2 tb Sugar
      1 tb Baking powder
      1 pn Of salt
    1/2 c  (about) milk
 
  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. Bannocks are best the day they are baked.
  
  Makes 10 to 12
  
  Preheat oven to 450 F.  Combine flour, oats, butter, sugar, baking
  powder and salt in large bowl.  Rub mixture against side of bowl with
  wooden spoon until butter is completely blended in. Slowly stir in
  enough milk to make 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.
  




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Recipe ID 55086 (Apr 03, 2005)

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