Auld School Granny Baking ... Take 2

On Saturday I decided that I needed a peerie nostalgic treat so I made my Granny's Beremeal Bannocks for the first time.

The only recipe that we have is a list of the ingredients with some measurements

so I used my memories

 

Beremeal Bannocks Recipe

 

Ingredients:

         4 oz       beremeal

         8 oz       self-raising flour

         1 tsp      bicarbonate of soda

         1 tsp      cream of tartar

         1 tbsp    treacle

         200 ml  buttermilk (roughly)

 

Mix all the dry ingredients together in a large mixing bowl and add the treacle. Once combined stir in the buttermilk until it just comes together then turn out on to a well floured surface and roll out. Try not to over work it.

 

Cut the dough into your desired shape then place on a hot griddle (dry frying pan) on a medium heat. Once they puff up and colour turn them over, the timings of this will depend on the heat of your hob.

 

Like my Gran I shaped the dough using my hands

(they look more authentic like this)

 

The wee corners are always a treat for the baker

Eat these with what ever topping you prefer, my two favourites are salt beef &English mustard or rhubarb jam & butter ... splendid!!

If you try these please let me know

what you think

xxx