Pitcaithy Bannock

Pitcaithy Bannock Recipe from Scotland with Unsated Butter and Slivered Almonds

Region / culture: Scotland | Preparation time: 20 minutes | Cooking time: 60 minutes | Servings: 8

Introduction

Pitcaithy Bannock is a traditional Scottish shortbread-like biscuit that is perfect for enjoying with a cup of tea or coffee. This recipe has been passed down through generations and is a beloved treat in many households.

History

The Pitcaithy Bannock recipe originated in Scotland and has been a staple in Scottish baking for centuries. It is named after the Pitcaithy region in Scotland where it was first created. The recipe has been adapted and modified over the years, but the basic ingredients and method of preparation have remained the same.

Ingredients

0.5 lb (227 g) of unsalted butter
2 oz (57 g) of caster or superfine sugar
2 oz (57 g) of confectioners' sugar
200 g of all-purpose flour (1 and 0.5 cups, less 4 tsp)
100 g of rice flour (0.67 cup)
2 oz (57 g) of slivered almonds
2 oz (57 g) of citrus peels

How to prepare

Cream the butter and sugars together.
Add both types of flour and mix well.
Add most of the almonds, work them in, and roll out the dough into one large round or two smaller rounds.
Press in the remaining almonds and citrus peel, and decorate the edge by pinching with the finger and thumb.
Mark the dough into slices and lightly prick the top all over with a fork.
On a lightly greased cookie sheet, bake at 300°F (149°C) for 60 minutes or until it turns golden brown.
Dust with caster sugar and divide into slices while still warm.

Variations

Add a sprinkle of cinnamon or nutmeg for a warm, spiced flavor.
Substitute the almonds with pecans or walnuts for a different nutty taste.
Drizzle melted chocolate over the top for a decadent touch.

Cooking Tips & Tricks

Make sure to cream the butter and sugars together until light and fluffy for the best texture.

- Be careful not to overmix the dough once the flour is added to prevent a tough biscuit.

- Pressing in the almonds and citrus peel adds a delicious crunch and flavor to the bannock.

- Keep an eye on the baking time to ensure the bannock doesn't overcook and become too dry.

Serving Suggestions

Enjoy Pitcaithy Bannock with a hot cup of tea or coffee for a delightful snack or dessert.

Cooking Techniques

Creaming the butter and sugars together is essential for a light and tender bannock. Be sure to follow this step carefully for the best results.

Ingredient Substitutions

If you don't have rice flour, you can substitute with more all-purpose flour. You can also use different types of nuts or dried fruits in place of the almonds and citrus peel.

Make Ahead Tips

Pitcaithy Bannock can be made ahead of time and stored in an airtight container for up to a week. It also freezes well for longer storage.

Presentation Ideas

Serve Pitcaithy Bannock on a decorative platter or cake stand for a beautiful presentation. Dust with powdered sugar for an elegant touch.

Pairing Recommendations

Pair Pitcaithy Bannock with a glass of sherry or whisky for a classic Scottish treat. It also goes well with a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Pitcaithy Bannock in an airtight container at room temperature for up to a week. To reheat, place in a 300°F (149°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Pitcaithy Bannock contains approximately 200 calories.

Carbohydrates

Each serving of Pitcaithy Bannock contains approximately 20 grams of carbohydrates.

Fats

Each serving of Pitcaithy Bannock contains approximately 12 grams of fats.

Proteins

Each serving of Pitcaithy Bannock contains approximately 2 grams of proteins.

Vitamins and minerals

Pitcaithy Bannock is not a significant source of vitamins and minerals.

Alergens

Pitcaithy Bannock contains dairy (butter) and nuts (almonds). It may also contain gluten from the flour.

Summary

Pitcaithy Bannock is a delicious treat that is moderate in carbohydrates and fats, making it a suitable indulgence for those watching their intake.

Summary

Pitcaithy Bannock is a delightful Scottish biscuit that is perfect for enjoying with a hot beverage. With its buttery, nutty flavor and tender texture, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a chilly autumn day, and I was browsing through an old cookbook that had been passed down to me from my grandmother. As I flipped through the yellowed pages, a recipe caught my eye - Pitcaithy Bannock.

I had never heard of this dish before, but the description intrigued me. The recipe called for simple ingredients - flour, sugar, butter, and raisins - but the method was unlike anything I had ever seen. The bannock was to be baked in a cast iron skillet, then flipped over and cooked on the stovetop until golden brown and crispy.

I decided then and there that I had to make this Pitcaithy Bannock. I gathered the ingredients and set to work, following the instructions carefully. The dough came together easily, and soon I had a thick, sticky mass that I shaped into a round and placed in the skillet.

As the bannock baked in the oven, the sweet scent of raisins and butter filled the kitchen. I couldn't wait to taste the finished product. When the bannock was ready, I carefully flipped it over and cooked it on the stovetop until it was golden brown and crispy on the outside.

I took a bite of the warm bannock, and my taste buds exploded with flavor. The buttery crust gave way to a soft, chewy center studded with plump raisins. It was unlike anything I had ever tasted before - a perfect balance of sweetness and richness.

I knew then that this recipe would become a staple in my kitchen. Over the years, I made Pitcaithy Bannock countless times, each batch better than the last. I shared the recipe with friends and family, and it quickly became a favorite among all who tried it.

But the story of how I learned to make Pitcaithy Bannock is a bit more complicated than simply stumbling upon a recipe in an old cookbook. The truth is, I first heard of the dish from an elderly neighbor who had lived in Scotland for many years.

Mrs. MacGregor was a lovely woman with a twinkle in her eye and a thick brogue that was sometimes hard to understand. She would often regale me with stories of her homeland, and one day she mentioned Pitcaithy Bannock in passing.

"It's a traditional Scottish recipe," she told me. "My mother used to make it for special occasions when I was a wee lass. It's a bit of a lost art these days, but I still remember how to make it."

Intrigued, I asked Mrs. MacGregor to teach me how to make Pitcaithy Bannock. She was delighted at the prospect and invited me over to her home the following week. Together, we gathered the ingredients and set to work in her cozy kitchen.

Mrs. MacGregor guided me through the process, showing me how to knead the dough just right and how to cook the bannock to perfection. As we worked, she shared stories of her childhood in Scotland and the many feasts she had enjoyed with her family.

When the bannock was finally ready, Mrs. MacGregor and I sat down to enjoy it with a cup of tea. The warm, buttery bread was a taste of home for her, and I felt honored to have been a part of its creation.

From that day on, Pitcaithy Bannock became a symbol of the bond between Mrs. MacGregor and me. Whenever I made the dish, I thought of her and the memories we had shared in her kitchen.

As the years passed, Mrs. MacGregor grew older and eventually passed away, leaving me with the memories of our time together and the recipe for Pitcaithy Bannock. I continued to make the dish in her honor, sharing it with new friends and passing it down to the next generation.

And so, the story of how I learned to make Pitcaithy Bannock is not just a tale of a delicious recipe, but a testament to the power of friendship and the enduring legacy of tradition. Mrs. MacGregor may be gone, but her spirit lives on in every bite of this sweet, buttery bread.