Yule Bannocks - A Scottish folk tradition
Yule bannock were cooked during the Winter Solstice in Scotland. They were shortbreads made in the shape that reminded the sun. We use to eat them during the shortest day of the year to celebrate the return of the Sun and that from that day the days are growing longer again! I discovered this recipe in a very old book "Scot's Kitchen by F McNeil" and I took the liberty to adapt it to make it magical as well. I added orange zest for joy and love, whisky to help banish negative energies for the upcoming new year and oats for money and prosperity!
For 8 persons
Preparation: 15 minutes
Cooking: 50 minutes
Ingredients
200g room temperature butter
100g sugar
1/2 teaspoon salt
200g flour
50g rice flour
50g oatmeal
Zest of 1 orange finely grated
1 tablespoon of single malt whisky (works with brandy or rhum as well)
Recipe
Pre-heat oven 160°C/ 320°F
In a big bowl mix flour, rice flour salt, orange zest and oatmeal together.
In an other bowl mix the sugar and the butter together until well combined. Then, add the mix to the flour and add the whisky. Mix everything quickly with your hands until roughly combined in a ball.
Line a baking tray with baking sheet (or just use butter) then with your hands make a disc of roughly 20cm diameter and 2cm height. I like to use a tart cercle as guide but it's not mandatory. Then I pinch the edge between my thumb and index to make some imprints.
Cook in the oven for 10 minutes at 160°C/ 320°F then 50 minutes at 140°C/ 280°F
As soon as the shortbread is out of the oven, use a ruler and divide it in 8 with a knife but don't cut through it to keep the bannock round.
Let it cool on a rack and eat it!
Notes
These Yule Bannock were done for a very long time. Originally they had more flour and less butter. I also changed the flavour by adding a dash of whisky. You can keep them in a tin for about a week (honestly they don't last a day at my home!)
