Fife Bannocks

Sheila Kinninmonth: “This is my mum-in-laws recipe for bannocks. A similar recipe, called Fife Bannocks, is in F. Marion McNeill’s book. She uses buttermilk but we use ordinary milk. In the past would use sour milk if available which it would be before everyone had a fridge.”


  • 175g (6oz) plain flour
  • 110g (40z) oatmeal
  • 25g (1ob) butter, margarine or lard
  • ¾ teaspoon cream of tartar
  • ½ teaspoon bicarb of soda
  • ½ teaspoon salt
  • Milk ( buttermilk or sour milk if available)


  1. Sieve the flour, bicarb, cream of tartar and salt into a bowl
  2. Rub in the butter or margarine
  3. Add about 6 spoons of milk and mix well, adding more milk if needed to make a stiff dough.
  4. Turn out onto a floured board and knead lightly
  5. Roll out into a round about the size of a dinner plate.
  6. Cut into four.
  7. Grease a girdle or heavy frying pan and place over a medium heat.
  8. Cook on both sides until risen and firm.
  9. Cool on a wire rack.