Norq From Ork

I know Bere Bannocks sounds like it’s something you’d see the doctor with. (like Fatty Cutties ) but once you’ve been here a while you soon get used to the pronunciation.  Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

 

 

 

Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

 

Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

Beremeal (pronounced bear) is an ancient grain grown in in Orkney and a really traditional Orkney taste.  Bannocks are such a traditional Orkney food that I’m almost afraid to share the recipe I use because I’m a) not Orcadian and b) don’t cook it on a griddle on the stove top.  I cook it in the oven which is super easy and friends and family request it on a regular basis.  So if what I’ve already told you is going to set your teeth on edge, I suggest you look away now.  For those of you who want to make a super easy, super tasty, super quick ‘bread’ to go with your butter and cheese, keep scrolling. (or click ‘read more’ if you’re an email subscriber)

 

 

Ingredients

8oz Beremeal

8oz Plain Flour (You can use more beremeal and less flour according to taste)

2 tsp Bicarb soda

1 tsp Cream of Tartare

1 tsp salt

2 oz Marg

Milk (you can also use water or buttermilk)

Mix all the dry ingredients and rub in the marg.  Mix in the milk until you have a consistency that looks like porridge.  The recipe is pretty forgiving so provided it’s not too runny or too thick you should be fine.

Transfer the mixture into a lined baking tin.  The one I use for this amount of ingredients is quite a large tin but you can easily halve it and use a smaller one.  Put a little of the beremeal on top of the mixture.

Bake in a hot oven (I do mine at about 200) for 15 minutes.

 

and that’s it! Told you it was simple.  These quantities will get you twenty pieces.  It freezes beautifully too.

 

Enjoy!