I have just tried a new version of a Bannock recipe and thought it so good as to be worth sharing.
This makes pleanty for a weekend!
3 cups self raising flour
3 cups wholemeal plain flour
I cup dried skimmed milk
1 cup vegetable suet
1/4 cup baking powder
1 teaspoon salt
1 teaspoon unrefined sugar
Mix well and devide into 3 or more re-sealable bags as cooking portions.
To cook
Open portion bag and SLOWLY add water and mix from outside the bag by kneading until you have a dough ball inside the bag and still have clean hands!
Flatten the ball and place on a bake stone on the embers of a fire. Cook each side until both are golden brown.
Even if you over cook this bannock it is still good - a bit like crispy fried bread - a lesson learned from experience.
For those who were at the Feb Welsh meet at Gellie - this is an improvement on the recipe I was trying there.
This mix stores well without refridgeration, tho should be kept in a cool dry place to maintain the veg suet in good condition.
Unlike recipes containing butter it will not go rancid overnight.....
Try adding herbs, onion, cheese, pumpkin seeds, sunflower seeds, raisins, chopped dried apricot etc - or combinations of the afore-mentioned,before cooking, for variations. Try it plain served with butter and golden syrup or - even better - Maple syrup...fat boy special - yum!
It will work wrapped around sticks to cook, like "Twist" but is a little "short" (as cooks say), and may break and fall apart in cooking.
I was impressed with this recipe and think you will be too.
John
This makes pleanty for a weekend!
3 cups self raising flour
3 cups wholemeal plain flour
I cup dried skimmed milk
1 cup vegetable suet
1/4 cup baking powder
1 teaspoon salt
1 teaspoon unrefined sugar
Mix well and devide into 3 or more re-sealable bags as cooking portions.
To cook
Open portion bag and SLOWLY add water and mix from outside the bag by kneading until you have a dough ball inside the bag and still have clean hands!
Flatten the ball and place on a bake stone on the embers of a fire. Cook each side until both are golden brown.
Even if you over cook this bannock it is still good - a bit like crispy fried bread - a lesson learned from experience.
For those who were at the Feb Welsh meet at Gellie - this is an improvement on the recipe I was trying there.
This mix stores well without refridgeration, tho should be kept in a cool dry place to maintain the veg suet in good condition.
Unlike recipes containing butter it will not go rancid overnight.....
Try adding herbs, onion, cheese, pumpkin seeds, sunflower seeds, raisins, chopped dried apricot etc - or combinations of the afore-mentioned,before cooking, for variations. Try it plain served with butter and golden syrup or - even better - Maple syrup...fat boy special - yum!
It will work wrapped around sticks to cook, like "Twist" but is a little "short" (as cooks say), and may break and fall apart in cooking.
I was impressed with this recipe and think you will be too.
John
