Bannock, which originated in Scotland, is a round, unleavened bread originally made from oats in the west of Scotland. Oatcakes have been described as a mix between an oatmeal cookie and a scone. Bannocks are simple to make with all oats or a combination of various grains including barley, wheat or ground dried peas, depending on the region. There are many variations of this recipe; some include using yogurt or buttermilk, bacon fat or lard to replace the butter.
- Place flour, oats, salt and baking soda in mixing bowl and stir to combine.
- Add butter to flour mixture and rub or cut into the flour with tines of fork until the mixture resembles coarse meal.
- Make a well in center of flour-butter mixture and pour in cold water; mix gently and quickly until mixture comes together. Do not over mix.
- Place dough on floured work surface, gather in to a ball, cut in ½ and divide each ½ into 4 pieces.
- Heat pan over low heat. When several drops of water sprinkled on the pan skitter and dissipate, cook several oatcakes at a time on pan but do not overcrowd. Cook oatcakes for 6 - 8 minutes on each side until lightly browned, slightly charred in spots and chewy inside. Cooked oatcake will be crispy on the outside.
- Let oatcakes rest for 10 minutes before serving.
- Oatcakes are best served warm but can be reheated on pan on low heat before serving.
- Serve oatcakes as an alternative to toast with breakfast.
- Serve with smoked salmon, eggs or as a snack with a cup of tea.
- Serve oatcakes as an accompaniment to soups, stews, meat or fish dishes.
- For a gluten free cake, substitute oat flour for all-purpose flour.