Oh Bannocks!

I don't know what came over me today... maybe it was the FREEZING COLD northeast US weather... maybe it was the dream I had last night about STALE BANNOCKS. (Crazy, party of 1?)

Either way - I tried my hand at baking Bannocks after finding a truly easy recipe on iChef.com.

I've reprinted the recipe below - and linked to it for your convenience.

It's definitely true that they are somewhere in between an oatmeal cookie and a biscuit. I'd say it's a sweet biscuit. Kindof like a scone - but much more apt to get crunchy verra soon after you bake them. They are really good with butter and jam... and a cup of tea or coffee. I also made a few with raisins - and a few with chocolate chips. I preferred the plain ones, however, which is odd, seeing as I've got a sweet tooth the size of Nebraska.
Enjoy!

Scottish Bannocks Recipe
Yield: 10 Servings

Ingredients
1 1/2 c All-purpose flour
1 c Quick-cooking oats
1/4 c (1/2 stick) butter, room temperature
2 tb Sugar
1 tb Baking powder
1 pn Of salt
1/2 c (about) milk

Instructions

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

1. 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.

**Post Scriptum:  I have recently changed the way I shape the bannocks and like them much better.  I don't roll them anymore; now I just knead the dough.  Then I grab a chunk of dough...roll it into a ball and flatten it out.  This way they are closer to 1/2 inch thick and come out higher - with more of a cakey consistency.  This way, they aren't as hard the next day and are much easier to slice or pull apart...and add butter, jam, etc.  Enjoy!