Outlander-Inspired Bannocks

A Bannock is a traditional Scottish bread, made from simple ingredients and cooked on a girdle or a frying pan. Serve warm for breakfast, with soup at lunch time, or at any time of day with butter and jam.

Serves 8 Preparation time: 15 minutes Cooking time: 8-12 minutes

Ingredients

350g oat flour 220ml buttermilk 75g plain flour 1tsp cream of tartar 1tsp bicarbonate of soda 1 tsp salt

Method

You can either buy oat flour, or pulse porridge oats in a blender until they reach a flour-like consistency. Combine the plain flour, oatflour, salt and cream of tartar in a large bowl.

Measure the buttermilk into a jug and stir in the bicarbonate of soda. When it is frothy pour it into the bowl of dry ingredients. Mix using a wooden spoon or hand to make a soft dough. Tip the dough onto a worktop lightly dusted with flour. Divide the dough into two equal pieces and roughly shape each piece into a ball, then flatten to approximately 1cm thick either by pressing down with your hands or rolling it with a rolling pin.

Cut each round into 4 quarters (farls).

Put a girdle or frying pan on a medium heat. When it is hot and ready, grease with a paper towel wiped in butter or oil. Using a palette knife place the quarters together on the girdle or frying pan. They will bake into a batch that can be torn apart. Cook for 4 – 6 minutes, when ready flip the batch and cook for another 4 – 6 minutes.

Lay a clean tea towel on top of a wire rack near the girdle. Lift the bannocks off the heat with a palette knife and place on the tea towel. Wrap them up to keep warm – they are best eaten warm on the day they are made.

You’ll find lots more recipes using Hamlyns Scottish Porridge Oats and Oatmeal at hamlynsoats.co.uk.

If you’d like to try your hand at making these bannocks in one of Scotland’s oldest bakeries, Campbell’s Bakery in Crieff offer Outlander-inspired baking classes.