Irish Bannock

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Here’s a tip when a recipe tells you to “cut in” cold butter. Use a cheese grater to grate the butter into the flour then use your fingers to rub it into even smaller pieces.

Here’s another tip for kneading dough. Sprinkle a little bit of flour on the kneading surface and on top of the dough then start kneading. As soon as the dough starts to stick to the countertop, sprinkle with a little bit more flour. Keep doing this until the dough stops being sticky.

Ingredients:

• 2 c all purpose flour
• 2 Tbsp white sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp cold butter
• 1 c buttermilk

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Directions:

1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter (see the tip above).
3. Add the buttermilk and stir together.
4. Turn the dough out onto a floured surface and knead for about 5 minutes.
5. Place the dough in a single ball on a lightly oiled cookie sheet.
6. Cut and 1/2 inch cross in the top of the dough.
7. Bake for 40 minutes.
8. Serve on the side of Irish Stew.

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Nutritional Information*

• Servings: 6
• Calories: 220
• Total Fat: 7 g
• Saturated Fat: 3.2 g
• Total Carbohydrates: 34.3 g
• Dietary Fiber: 1.3 g
• Sugar: 4.3 g
• Protein: 5.3 g

*Nutritional Information estimated using MyFitnessPal