As you may remember, I am only posting on M&M about once per month. We have a baby coming and we're preparing!
In addition, you may also remember that I've become a serious Outlander fan in 2016. Per the recommendation of several friends, I finally got around to reading Diana Gabaldon's books. Recently, I finished the EIGHTH book -- arghhhh now I have to wait for the ninth book -- and I really enjoyed all of them.
The Starz television adaptation of Outlander has begun filming their third season, so I'm reminded of Outlander often through social media. I've posted two Outlander-related recipes in the past (Outlandish Oatmeal and Sassenach Stew).
Of course, I wanted to make some bannocks. In the books, bannocks are biscuit-like baked goods that are eaten mostly at breakfast (and sometimes dinner too). What I didn't know was that there are several types of bannocks, depending on the region of Scotland. In my stew recipe, I tell you about the Scottish Mill Shop near Hilton Head Island, SC, where I found a few cool Scottish items. One of these items is a small book entitled, Favourite Scottish Tea Time Recipes. This recipe is adapted from that book.
The bannocks in this recipe are more like typical shortbread cookies with ginger. They are a delicious treat! You can add different spices and mix-ins to customize the bannocks for your own needs.
Outlander Pitcaithly Bannocks (Ginger Shortbread Cookies)
1 c. organic flour
1/2 c. non-hydrogenated shortening, like Spectrum or Nutiva (or vegan butter)
1/4 c. organic sugar
1 tsp. vanilla-infused bourbon (click here to learn more!)
2 T. sliced almonds, chopped
1-2 T. candied ginger, chopped
Preheat the oven to 325 degrees. Prepare a baking sheet by lining it with parchment paper.
Cream the shortening, vanilla, and sugar until the mixture is very soft. Add the flour, then the almonds and ginger. The dough should be soft.
Form the dough into a round disk about five inches in diameter and about 1.5 inches thick. Place the disk on the prepared baking sheet and poke it with a fork several times.
Bake the giant cookie for 40-60 minutes, until it is lightly brown on top. Once it has cooled, cut it like a pizza into slices.
Enjoy these traditional Scottish cookies :-)