“Hun, think you could make some bannocks that I can grab for breakfast? No raisins or anything- just plain is fine.”
The ones I make are at least partially inspired by the smaller, dry, trail ration variant that was popular among settlers and explorers alike for their easily portable ingredients, ease in making over a campfire, long shelf-life, and the fact that these little pucks of carbs had a tendency to blow up in your stomach after you drank some water, and thereby helped you feel full for quite a while. There was even a simple recipe that Lord Baden-Powell included in the first few editions of “Scouting for Boys“- the original Boy Scout Handbook.
It may seem like all of that is utterly irrelevant to you, but stick with me here.
So here we go. You’re really not going to need any special equipment except for:
- a mixing bowl
- a wooden spoon if you don’t like getting your hards TOO dirty
- a rolling pin
- a cutting implement, either a pizza cutter or a round cookie cutter about 2.5″ diameter.
Pre-heat your oven to 450 F (232 C), and get your ingredients together.
- 3 cups of All-Purpose Flour (I prefer King Arthur unbleached, but use what you’ve got.)
- 2 cups of Old-Fashioned Oats (like Quaker)
- 4 tbs of dark brown sugar (you can easily switch the sugar around for others. I’ve had great success switching half the brown sugar out for 2 tbs honey or maple syrup.)
- 2 tbs double-acting baking powder (I use Clabber Girl, but whatever you’ve got.)
- 2 pinches of salt
- 1 (4 oz.) stick of unsalted butter, room temperature so it’s pretty soft.
- My spice blend of about 2 tsp cinnamon, and 1/4 tsp each of allspice and nutmeg.
- 1 c unsweetened almond milk. You can totally use regular milk if you want, I just happen to like almond milk.
I’ll put the whole recipe in a more concise form, complete with yield, down at the bottom of the entry, along with approximate nutrition info.
Next, you drop in the butter and work it in completely. Once again, you aren’t looking for clumps. This isn’t pie dough.
Now, it’s time to get rolling!
Sprinkle some extra flour on a clean surface, set your dough on it, and roll it out to a big sheet about 1/3″ thick.
Now here’s where you can make a choice. Traditionally, you’d use a cookie or biscuit cutter, cut out as many piece as your could, then re-roll the scraps and go again. For simplicity’s sake, however, today I’ve rolled it into a rough square and I’m just going to cut square pieces.
Emily’s gonna be happy.
I think you’ll be pretty happy too.
As promised, here’s the actual recipe:
Prep Time: 15 minutes
Baking time: 20 minutes
- 3 c All Purpose Flour
- 2 c old-fashioned oats
- 1 (4 oz.) stick butter, room temp
- 4 tbs brown sugar (or 2 tbs brown sugar, 2 tbs honey/maple syrup)
- 2 tbs baking powder
- 2 pinches salt
- 1 c almond milk, more or less.
- Preheat oven to 450 F.
- Combine all dry ingredients in a bowl well.
- Work in butter completely. No lumps- it should look like bread crumbs.
- Stir in enough milk to make a stiff dough. Knead by hand when it becomes too tough to stir.
- On a floured surface, roll out the dough to a large square 1/3″ thick. Using a pizza cutter, cut into 16 pieces.
- Space bannocks 1″ apart on ungreased cookie sheets, and bake for around 15 minutes, or they are light brown.
- Remove to racks to cool.
After plugging this recipe into MyFitnessPal, here’s the nutritional information for each bannock. Be aware, this is for the all brown sugar, almond milk version I did here. If you change the sugars, or use regular milk instead of almond, the actual nutritional content will obviously be different.