Categories: Breads, Cookies 
      Yield: 10 servings 
  
  1 1/2 c  All-purpose flour                   2 tb Sugar 
      1 c  Quick-cooking oats                  1 tb Baking powder 
    1/4 c  (1/2 stick) butter, room            1 pn Of salt 
           -temperature                      1/2 c  (about) milk 
  
  A cross between a chewy oatmeal cookie and a biscuit.  Serve fresh from the 
  oven as is or split and toasted.  Excellent for breakfast or tea. Bannocks 
  are best the day they are baked. 
   
  Makes 10 to 12 
   
  Preheat oven to 450 F.  Combine flour, oats, butter, sugar, baking powder 
  and salt in large bowl.  Rub mixture against side of bowl with wooden spoon 
  until butter is completely blended in. Slowly stir in enough milk to make 
  stiff dough.  Turn out onto lightly floured surface and knead just until 
  dough holds together. Reflour surface lightly. Roll dough out 1/3 inch 
  thick.  Cut into 2 1/2-inch rounds.  Gather scraps together. Reroll and cut 
  additional bannocks.  Arrange on ungreased baking sheet, spacing 1 inch 
  apart.  Bake until light brown, 12 to 15 minutes. Serve hot or cool on 
  racks. 
   
  Bon Appetit