Title: Fife Bannocks
Categories: Irish Bread
Yield: 1 Batch
| 6 | oz | Plain flour |
| 4 | oz | Oatmeal |
| 1/2 | ts | Bicarbonate of soda |
| 3/4 | ts | Cream of tartar |
| | pn | Salt |
| | pn | Sugar |
| 1 | tb | Butter |
| | | Freshly soured milk *OR* |
| | | . buttermilk; as required |
Sift the dry ingredients and rub in the butter. Make into a dough using
sufficient milk. Turn on to a floured board and knead lightly. Roll into a
round, cut into four and cook on a hot girdle or bake in a hot oven. **
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