Instructions: Wipe the surface of a griddle with a little vegetable oil. Sift the flours, salt and cream of tartar together into a large bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.

Mix the buttermilk and bicarbonate of soda together. When the mixture starts to bubble add to the flour. Mix together to form a soft dough. Do not over-mix the dough or it will toughen.

On a floured surface pat the dough out to form a round about 2 cm () inch)

thick. Mark the dough into 4 wedges, using a sharp knife, if you prefer.

Heat the griddle until hot. Cook the bannock on the griddle for about 8-10 minutes per side over a gentle heat. Do not cook too quickly or the outside will burn before the centre is cooked. Cool the bannock slightly on a wire rack and eat while still warm.

Bannocks are flat loaves about the size of a dinner plate. They are traditionally baked on a griddle or girdle (which is the preferred name in Scotland). Barley flour adds a wonderfully earthy flavour to the bread. If you cannot locate buttermilk then use soured milk instead. Stir 1 teaspoon of lemon juice into 175 ml (6 fl oz) milk and set aside for an hour to sour.

If you find the earthy taste of barley flour too strong, reduce it to 50g (2 oz) and increase the plain flour to 110g (4 oz). Alternatively, replace half the barley flour with fine oatmeal.

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