Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
