Recipe by Mille®
Bannock is an ancient and traditional bread of the Scots and early Canadian settlers. In Scotland, many towns and villages have their own unique recipes for it, and this is one of my personal favourites. Although many bannocks are in the bread family, this one is more closely related to shortbread. It can be served as dessert, at afternoon tea or "happy hour", and stops that slight grumbling in your belly when you need a bedtime snack.
Top Review by Bergy
This is wonderful! I am not a "sweet" eater but just as you said this is lovely with a cup of tea.I think I would also like to try ithe recipe without the citrus peel. I found it very interesting that this is considered Bannock. I have put some in the freezer to see how they keep. I will post a comment at a later date on how they fared. They would be lovely to have on hand for a quick unexpected company treat .
- 1⁄2 lb unsalted butter
- 2 ounces caster sugar or 2 ounces superfine sugar (superfine sugar)
- 2 ounces confectioners' sugar
- 1⁄4 lb flour
- 2 ounces slivered almonds
- 2 ounces citrus peels
Directions See How It's Made
- Cream the butter and sugars together, add both the flours and mix well.
- Add almost all the flaked almonds, work them in and roll out into 1 large round or 2 smaller rounds.
- Press in the remaining almonds and citrus peel and decorate the edge by pinching with the finger and thumb.
- Mark into slices and prick the top all over lightly with a fork.
- On a lightly greased cookie sheet, bake at 300°F for 60 minutes or until just golden brown.
- Dust with caster sugar and divide into slices while still warm.