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Yetholm Bannock

A rich festive shortbread.

5 oz butter (125 g)
2 egg yolks
2 tsp golden syrup
3 oz caster sugar (75 g)
8 oz plain flour (225 g)
Quarter tsp baking powder
1 tsp ground ginger
1 oz flaked almonds (25 g)
1 oz chopped mix peel (25 g)
Grated rind of 1 lemon
Half tsp vanilla essence

For the filling -
2 oz crystallised ginger, finely chopped (50 g)

For the topping -
1 egg yolk
1 tbsp milk
1 oz caster sugar (25 g)
1 oz flaked almonds (25 g)     

Preheat the oven to 325°F/170°C or gas mark 3.
Put the butter, yolks, golden syrup and caster sugar into a bowl and beat together till creamy. Add sifted flour, baking powder, ginger, almonds, mixed peel, lemon rind and vanilla essence. Knead all this together then divide into two equal pieces. Roll out each piece to a rectangle quarter inch thick (Half cm) and 6 and a half (15 cm) long by 8" (20 cm) wide. Lay one piece on a greased baking sheet and brush with egg and milk. Then sprinkle the chopped ginger evenly over the top. Lay the other piece on top, neaten the edges, and then brush the top of this one with egg and milk. Sprinkle evenly with flaked almonds and sugar. Bake in a cool oven for 45 minutes. Cut into fingers when cold.

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