Barley Bannocks is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic barley meal flatbread bound with water that are griddled or oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Bannocks.
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This is a classic recipe for a Victorian version of Barley Bannocks that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY BANNOCKS.—Mix barley meal with water, add a little salt, then roll it out to a paste three quarters of an inch thick, divide it into cakes of the form desired, and bake before the fire or in the oven to a light brown colour.
Modern Redaction
Ingredients:
200g barley meal
salt, to taste
water
Method:
Combine the barley meal and salt in a bowl. Add enough water to bring the mixture together as a dough. Turn out onto a floured work surface then roll out to 2cm thick. Divide into cakes of the required size then either cook on a griddle pan or bake in an oven for about 20 minutes at 180°C.
