Posted by Denise Pare-Watson on November 12th, 2013
Have you made bannock lately? It is such a wonderful activity to do with young children, a Brownie troop or just for fun on a rainy afternoon. With a few simple ingredients, you can have this quick bread in the oven or in a skillet in mere minutes.
When my own daughters were small and involved in a Brownie troop, and I was a Tawny Owl Leader, we worked on one of the Brownie Badges together by making traditional bannock.
All of the little girls had a great time and it was a memorable experience.
Just recently, I made it again with my young grandchildren.
They loved the activity as much as they enjoyed eating the freshly baked bannock.
Traditionally, bannock was made by forming on a stick over an open fire. We made ours in the oven on a baking sheet, however, other versions of making bannock are frying in a skillet and even deep frying the bannock dough.
Whatever way you choose to bake bannock, you will no doubt enjoy the flavour, texture and versatility of this quick bread.
Try it with soup or stew or on its own with butter and jam. This recipe has been adapted from Food.Com
3 cups all-purpose flour
2 tablespoons baking powder
2 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter, cold and cut into small pieces
1 teaspoon vanilla bean paste or vanilla extract
1 cup milk
- Preheat oven to 425°F (400°F if using convection oven)
- Mix the dry ingredients together: flour, baking powder, sugar, and salt.
- Cut in the butter with your hands or a pastry knife until the mixture is crumbly.
- Combine the vanilla and milk.
- Gradually mix in enough of this vanilla milk to make a soft raggedy dough.
- Shape into a ball, place on a parchment lined baking sheet.
- Flatten into a circle and pat it until it is about 1 inch thick.
- Bake at 425°F (220°C) for 15 – 20 minutes or until firm in the middle when touched and turning golden around the edges. It will sound hollow when you tap it.
Enjoy hot out of the oven with butter and jam.