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Pitcaithly bannock (scottish)
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| Artist: |
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| Categories: |
Bakery, Breads, Scottish, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Flour | | 4
| oz | Butter | | 2
| oz | Caster Sugar | | 1
| oz | Choped Almonds | | 1
| oz | Mixed Candied Peel |
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Procedures:
| 1 | : set oven to 325f/gas Grease a baking sheet. | | 2 | Sift the flour into a bowl. | | 3 | Add the sugar and butter and rub in to form a dough. | | 4 | Add the almonds and mix in the peel, making sure they are evenly distributed. | | 5 | Form into a thick round on a lightly floured surface and prick all over with a fork. | | 6 | Place on the sheet and bake for about 45-60 minutes. | | 7 | Allow to cool and serve sliced thinly and buttered : :: from the booklet scottish teatime recipes :: typed in for you by ray watson |
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