I’ll bake anything that involves flour. If it’s yeast based, all the better. And baking with your very own sourdough starter is the ultimate in satisfaction.
So I sometimes forget those lovely bakes that just involve self raising flour or plain flour and baking powder. They can be just as satisfying as yeast baking and are a lot quicker.
I recently acquired Shetland: Baking on the Edge of the World, by James Morton and his father Tom Morton. James is my favourite bread baker and I’ve been cooking his recipes since he first rose to prominence on The Great British Bake-off in 2012.
I was fascinated by his discussion of bannocks, both girdle cooked and oven baked. I’ve made both, but opted for the latter as they were easier to manage and produced a lighter product. I have served them up to friends who seemed to think they were scones… I kind of agree, although this might be an heretical thing to say!
Here’s James’ recipe for oven bannocks as I have made them. I’ve included the original quantities, which makes 16. I have actually made a half quantity each time I’ve produced them. This gives me at least 8 decent sized bannocks, more than enough for a morning or afternoon tea.
550g self-raising flour, plus extra for shaping
1 teaspoon bicarbonate of soda
½ teaspoon table salt
25g caster sugar
50g butter salted or unsalted (I prefer salted)
150ml natural yoghurt
150ml full fat milk
Preheat the oven to 180 degrees C or 160 degrees C fan-forced. Line two baking trays with baking paper. Very lightly sprinkle them with flour.
Into a large bowl put the flour, bicarbonate of soda, salt and sugar. Mix these roughly together with a wooden spoon. Add the butter and rub in with your fingers until the mixture resembles floury breadcrumbs.
Add the buttermilk, yoghurt and milk and mix together, then add to the flour using a wooden spoon, doing this quickly so as not to over mix. The mixture will be lumpy and quite wet and will need flour to handle it.
To make the bannocks, heavily flour a work surface, and scrape all the mixture out on top. Add more flour, and pat down the pile of mixture with your hands, into a rough square, about 2cm or ¾ inch thick.
Use a round cutter to cut out bannocks, or cut into rough squares with a knife, and then place the bannocks onto the prepared trays.
Bake the bannocks for about 12-15 minutes, or until light golden all over. You will need to watch them carefully, as there is a point at which they are golden and cooked, but still soft in the middle, and ready to come out of the oven.
Remove from the oven, and leave to cool a little before serving with lashings of butter or cream, and a good jam or conserve.