Swiss-Style Onion Flatbread
INGREDIENTS:
1 1/2 c All-purpose flour 2 tb Sugar
1 c Quick-cooking oats 1 tb Baking powder
1/4 c (1/2 stick) butter, room 1 pn Of salt
-temperature 1/2 c (about) milk
1 1/2 c All-purpose flour 2 tb Sugar
1 c Quick-cooking oats 1 tb Baking powder
1/4 c (1/2 stick) butter, room 1 pn Of salt
-temperature 1/2 c (about) milk
A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the oven as is or split and toasted. Excellent for breakfast or tea. Bannocks are best the day they are baked.
Makes 10 to 12
Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks.
Makes 10 to 12
Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks.