Pitcaithy Bannock

4 oz butter

2 oz sugar

7 oz plain flour

1 oz, ground rice flour

Pinch of salt

1 oz blanched almonds, finely chopped

1 oz candied peel or citron peel, grated.

Cream the butter and sugar well.  Mix in the flour, salt, almonds and peel.  Form into a round cake, about 1 inch thick, pinch the edges and prick the top with a fork.  Place the bannock on a buttered baking tray and mark into 8 pieces with a knife.  Bake in a preheated oven at 350 F for about 40 – 45 minutes until golden brown.  Alternatively omit the almonds and peel and just sprinkle sesame seeds over the top before baking.

Unique to Scotland, originating when peat was the only fuel available and every home had a bakestone on which the bannock would be cooked fresh each day. When the “iron age” came along and the girdle or griddle was invented, the name was derived from the Gaelic “greadeal” meaning hot cooking stones.

From Mary MacGregor’s Wee Taste of Scotland