Bere Bannocks with Cheese from A Year in a Scots Kitchen by Catherine Brown
Method Preparing the girdle Heat slowly till the surface is pleasantly hot when you hold your hand about 2.5 cm (1 in) from the surface. Grease lightly with some oil. Mixing and baking Sift the ...
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Cooking tools:
- Stove
- Griddle
Ingredients
- fresh milk soured with lemon juice
- 1 teaspoon cream of tarter
- buttermilk to mix (approximately 1 cup (250 ml/8 fl oz) or use
- pinch of salt
- 1 teaspoon bicarbonate of soda
- 175 g (6 oz) beremeal
- 50 g (2 oz) plain flour
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