Serve warm with jam.
Bannocks are best eaten the same day they are baked. In Scotland bannocks are a traditional food, on May Day they are marked with a cross.
type: rolled
makes: 1 dozen
1 cup all-purpose flour
2 tablespoons granulated sugar
1 cup quick cooking oatmeal, uncooked
1 tablespoon baking powder
1/4 cup butter, room temperature
pinch of salt
1/4 cup milk
Preheat oven to 450F.
Combine flour, oats, sugar, baking powder, and salt in large bowl.
Add butter, rub with clean dry hands or a spoon until mixture is blended and crumbly. Slowly stir in enough milk to make smooth but firm dough.
Turn dough out on to lightly floured board and knead until dough hold together.
Roll dough 1/3″ thick.
Cut into 2-1/2″ rounds and place on an ungreased cookie sheet about 2″ apart.
Bake 12-15 minutes or until light brown.
Transfer to wire rack to cool.
