(1/2 stick) butter, room
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.