Pitcaithly Bannock

Ingredients

• 1 lb. flour
• 10 oz. butter
• 4 oz. sugar
• 2 oz. almonds
• 2 oz. candied peel
• 4 oz. rice flour

Method

1. 1

   Blanch and chop the almonds, and cut the candied peel into small pieces.

2. 2

   Mix the flour, butter, sugar, and rice flour well together; add the fruit, and form by working with the hands into a soft dough.

3. 3

   Roll this to a round or square cake, about an inch thick.

4. 4

   Strew some flour on a paper on a tin, and place the cake on it, with a band of paper round to keep it in shape.

5. 5

   Prick the top with a fork.

6. 6

   Bake in a moderately hot oven.

7. 7

   Cool on the tin.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.

PITCAITHLY BANNOCK. | lb. flour. 10 oz. butter. 4 oz. sugar. 2 oz. almonds. 2 oz. candied peel. 4 oz. rice flour. Blanch and chop the almonds, and cut the candied peel into small pieces. Mix the flour, butter, sugar, and rice flour well together ; add the fruit, and form by working with the hands into a soft dough. Roll this to a round or square cake, about an inch thick. Strew some flour on a paper on a tin, and place the cake on it, with a band of paper round to keep it in shape. Prick the top with a fork. Bake in a moderately hot oven. Cool on the tin. SMALL TEA-CAKES. 1 lb. flour

Cook this with the app: pantry check, scaling, and the assistant.