2 c. of Birsay beremeal
1 c. of plain flour
1 tsp. baking soda
1 tsp. cream of tartar
salt (if desired)
Mix thoroughly, add milk, water or buttermilk to make a stiff but soft dough. Roll out on a floured (mixture of flour and beremeal) board to form the bannocks. This will make 2 or 3.
Cook on a hot, ungreased girdle for 5 minutes or so on each side until browned and the middle is cooked. Practice will make prefect. Consume with copious amounts of ale (plus plenty of Orkney butter and cheese).
Birsay Beremeal is available in both our Orkney and Inverness shops and you can buy it online with us to !