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Pitcaithly Bannocks

Pitcaithly Bannocks is a traditional Sottish recipe for a classic baked dough rounds flavoured with orange peel and almonds that is more of a shortbread than a more traditional bannock. The full recipe is presented here and I hope you enjoy this classic Scottish dish of: Pitcaithly Bannocks.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Baking RecipesScottish Recipes

Pitcaithly bannocks originate in the village of Pitcaithly, Perthshire, (near the Bridge of Earn) which was famous in Scotland for its five mineral springs. Teas were served and these were created to serve with the teas. An unusual method of mixing is employed in this recipe, where butter and sugar are kneaded together before the flour is worked in. What you end up with is more of a shortbread, flavoured with almonds than a more traditional bannock (pan bread).

Ingredients:

600g butter
200g caster sugar
1.1kg plain flour
4 tbsp finely-chopped orange peel
4 tbsp blanched almonds, finely chopped

Method:

Combine the butter and sugar on a pastry board. Use your hands to knead together then work in the sifted flour, orange peel and almonds (do this gradually and keep your hands cool). Keep kneading until the dough becomes smooth and elastic.

Wrap the dough in greaseproof paper then transfer to the refrigerator and allow to relax over night. The following day knead the dough once more then divide into three pieces. Using a plate as a guide, roll the dough into rounds. Pinch around the edges with your fingers to flute the dough, and cut a hole out of the centre. Transfer to a greased baking tray then score into wedges before transferring to an oven pre-heated to 170°C and bake for about 40 minutes, or until cooked through and golden brown. Allow to cool on wire racks before serving.