Bere Bannocks

Ingredients

• 200g beremeal (barley meal)
• 75g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp cream of tartar
• 1/2 tsp salt
• 250-300ml buttermilk
• Butter, for the griddle and for serving

Before you cook

• Tip the beremeal, plain flour, bicarbonate of soda, cream of tartar and salt into a large bowl.
• Whisk the dry ingredients together with a fork until evenly combined.
• Measure out the buttermilk and set it beside the bowl.
• Clear a flat, floured surface for shaping the dough.

Steps

1. Pour most of the buttermilk into the well of dry ingredients.
2. Mix with a table knife using quick, light strokes to bring the mixture into a soft, shaggy dough.
3. Add the rest of the buttermilk a splash at a time only if the dough feels dry and won't come together.
4. Turn the dough out onto the floured surface.
5. Knead it gently just three or four times to bring it into one piece — do not overwork it.
6. Pat the dough down with your palms into a round about 1.5cm thick.
7. Cut the round into four wedges with a sharp knife.
8. Set a dry griddle or heavy frying pan over medium heat for 2 minutes to heat through.
9. Rub the hot surface lightly with a knob of butter.
10. Lay the wedges on the griddle, leaving a little space between each one.
11. Cook the first side for 5 to 6 minutes, until the underside is golden brown and small bubbles show on top.
12. Flip each wedge over with a spatula.
13. Cook the second side for another 5 to 6 minutes until golden.
14. Press the center of a wedge gently with your finger — if it feels soft or wet, lower the heat and give it another minute or two per side.
15. Lift the bannocks onto a wire rack.
16. Spread butter over each one while still hot and serve right away.