Pitcaithy Bannock
Delight in the traditional flavors of Pitcaithy Bannock, a simple yet sophisticated Scottish treat that combines rich, buttery goodness with a hint of sweetness. This crumbly shortbread-like bake is crafted with plain flour, unsalted butter, and caster sugar, elevated with the subtle crunch of blanched almonds and the citrusy brightness of finely chopped candied peel. Perfect for teatime or as an indulgent snack, this easy-to-prepare recipe comes together in just 15 minutes of prep with minimal kneading required. The scored wedges and fork-pricked pattern add a charming homemade touch, making it as visually appealing as it is delicious. Bake this golden beauty to perfection in just 45 minutes, and enjoy its alluring aroma and melt-in-your-mouth texture. Ideal for serving to guests or savoring as a comforting slice of tradition!
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Recipe Information
Ingredients
- 225 grams plain flour
- 175 grams unsalted butter
- 75 grams caster sugar
- 25 grams blanched almonds (chopped)
- 25 grams candied peel (finely chopped)
- 1 pinch salt
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) if using a fan oven. Lightly grease an 8-inch round baking tin and set aside.
In a large mixing bowl, sift the plain flour and add a pinch of salt.
Cut the unsalted butter into small cubes and add it to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the caster sugar, chopped blanched almonds, and candied peel until evenly distributed throughout the mixture.
Gently knead the dough in the bowl until it comes together. Be careful not to overwork it, as this may affect the texture of the bannock.
Transfer the dough to the prepared baking tin and press it evenly into the base. Smooth the top gently with your hands or the back of a spoon.
Using a sharp knife, score the surface into 8 wedges (do not cut all the way through). Prick the surface lightly with a fork to create a decorative pattern.
Place the baking tin into the preheated oven and bake for approximately 40-45 minutes, or until the bannock is lightly golden and firm to the touch.
Remove the tin from the oven and let the bannock cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once fully cooled, cut along the scored lines to separate the bannock into wedges. Serve and enjoy!
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 90.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
