SC - clove oil

[Nisha Martin]

  10 oz scotts oats ground (a blender would work I use a mortar and pestle 
if I am not making more than one batch).
  4 oz more ground scotts oats, not quite as fine as the above.
  2-4 oz of lard or butter (lard is called for in the family cook book)
  3 oz of almonds ground fine
  2-4 oz of honey warmed and mixed with the lard/butter
  1/2 tsp salt.
  Enough warm water to make the dough hold together.

  Mix the 10 oz oats, almonds and salt. Mix in the lard/butter/honey (if the 
mixture seems to "wet" add more oats). Add the water, if needed, a few drops 
at a time until the dough holds together.

Sprinkle some of the 4 oz oats on  your work surface and roll out the dough 
into a large round circle.  Cut into wedges ( or use a biscuit cutter and 
make small cookie like cakes) and place on a cookie sheet or piece of wroth 
iron and bake at 375 degrees until golden brown.
Or you can "bake" them on a iron griddle turning after about 6 minutes until 
golden.
You can serve them with sweetened whipped cream, or fruit preserves.

  Lady Katherine McGuire
>From: "Barbara Sall" <socha at epix.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: SC - Re: Scottish Oatcakes
>Date: Fri, 27 Oct 2000 08:39:30 -0400
>
>Lady Katherine, your recipe for Sweet Bannocks sounds good.  Could you post
>it?
>Thanks .
>Kirsten
><< winmail.dat >>

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