The bannocks I make are a cross between a plain scone and an oatcake. I eat mine for breakfast with Marmite but they’re also nice as an accompaniment to soup or with cheese. I use a food processor but you can rub in the butter and then mix in the hot water by hand. You’ll need something to roll the dough with, something to cut out the cakes (a glass would do fine for both of these). You’ll also need a baking sheet, oven and a wire rack to cool them on.
Ingredients for about 10 bannocks
225g porridge oats
60g wholewheat flour (use plain if you want)
1/2 teaspoon bicarbonate of soda
1 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
60g butter (I use unsalted)
100ml hot water
1. Put the kettle on to boil and set your oven to preheat to 200C.
2. Place the dry ingredients in the food processor with the butter and whizz until you have ‘breadcrumbs’.
3. While whizzing, pour the water into the mixture.
4. Turn the dough onto a floured board and knead it a bit. It should be slightly crumbly.
5. Roll the dough out to about 1cm thickness and cut rounds, placing them onto the baking tray.
6. Bake in the oven for 20 minutes.
7. Place on the wire rack to cool.