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Scottish Bannocks




Source of Recipe


Tony van Roon


Recipe Introduction


Makes 10 to 12


List of Ingredients




1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup (1/2 stick) vegan margarine, room temperature
2 Tbs sugar
1 Tbs baking powder
Pinch of salt
1/2 cup (about) soy milk

Recipe



Preheat oven to 450° F.
Combine flour, oats, margarine, sugar, baking powder and salt in large bowl. Rub mixture against the side of bowl with wooden spoon until margarine is completely
blended in. Slowly stir in enough soy milk to make a 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.
"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 and delicious with marmelade. Bannocks are best to eat the day they are baked, because they don't
keep very well."