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Barley Bannocks

Ailsa's recipe

Bannocks are Scottish and were traditionally cooked on a griddle on top of a stove or open fire. Barley flour is an excellent source of slow-release carbohydrate for diabetics. Freeze well and easy to make.

Ingredients

225g/8oz	barley flour
50g/2oz	plain or wholemeal flour
5ml/1teasp	cream of tartar
2.5ml	salt
5ml/1teasp	bicarbonate of soda
250ml/8fl oz	buttermilk or natural yogurt

Method

Preheat oven to 180/350/Gas 4.
Mix the barley flour, cream of tartar and salt togetherin a bowl.
Mix the bicarbonate of soda with the buttermilk or yogurt then pour this mixture into the dry ingredients.
Mix to a soft dough like scone mix.
Turn the dough onto a floured board and press down with your hands to make the whole dough about 1cm thick.
Cut the round into six segments and place on an oiled baking sheet.
Bake in the oven for about 15 mins.

Temperature & cooking time:
About 15mins at 180/350/Gas 4

Dietary status:
Egg free, Nut free, Soya free, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.