Bannocks! Bannach, meaning “cake” in Gaelic, is a traditional quick bread that was made primarily with oats, an important ingredient to Scots and very important at Beltane, aka May Day on May 1st. Being affordable and sturdy enough to travel well, you’ll often read about Bannocks in stories of adventure, as we do in The Piper & the Prophecy.
 

We’ve shown you the 1700s way of making Bannocks, so now we’re looking at the modern way of making them. This version is like a bowl of oatmeal fell in love with a biscuit. They’re just sweet enough to have as breakfast with butter and jam, and just hearty enough to have with savory items like sausage and cheese. 
 

While most bannocks were everyday fare, certain versions were tied to seasonal points such as Beltane and Lughnasadh, when they might be made with slightly richer ingredients and shared within the household or community. And that is what this recipe represents: a “company’s-coming” version of Bannocks for Beltane with strawberries, which are celebrated during this holiday season for their gentle magick that draws love.

To make;

Modern Bannocks
 

2 cups all purpose flour
1 1/4 cup quick cooking oats
1 tbsp baking powder
2 tbsp sugar
1/2 tsp sea salt
1/4  cup cold butter grated
3/4 cup milk or oat milk
1/2 cup strawberry yogurt
1/3 cup dried strawberries 
3 tbsp flour and oats for kneading

I. Preheat oven to 400 degrees with the rack in the middle position. Line a pan with parchment paper.
 
II. With a wooden spoon or spurtle, combine the flour, oats, baking powder, sugar and salt in a large bowl. Grate cold butter right into the dry ingredients and mix well. 
 

III. Stir the milk and yogurt together. Add the wet ingredients to the dry ingredients and stir briefly until you get a sticky dough.

IV. Prepare your counter with the flour and oats. Place the dough on the counter, kneading until it just comes together, about 6 times. Sprinkle in more flour if the dough is too sticky.
 

V. Press or roll the dough into an 8x8 square, nearly 1 inch thick. Cut into 9 equal pieces and arrange on the parchment-lined pan.
 

VI. Bake until just golden, 13-15 minutes. Cool on a wire rack for 5 minutes before serving.

Keep in a covered container for up to 3 days or freeze up to 3 months.