British Recipes > Pitkaithly Bannocks

How to make Pitkaithly bannocks:
An unusual method of mixing is employed in this recipe. The butter and sugar are kneaded together before the flour is worked in. This recipe is also unusual in as much as the dough is not a yeast dough and yet it is kneaded.


4 cups butter
1 cup caster/superfine sugar
8 cups flour
4 tablespoons finely chopped orange peel
4 tablespoons blanched, chopped almonds
(see measure conversions for more information)


- By hand, knead the butter and sugar together on a pastry board or marble slab.
- Work the flour (sifted), orange peel and almonds into this mixture; you will have to do this gradually (keep your hands cool).
- Keep kneading until the dough becomes smooth.
- Next wrap all the dough in greaseproof paper and store in the refrigerator until the next day.
- Next day knead the dough again and divide into 2 or 3 pieces.
- Using a plate or a paper template as a guide, roll the pieces of dough into rounds.
- Pinch round the edges with finger and thumb for decoration and then bake on a greased baking tray at a gas mark 3 for 40 minutes.