This biscuit recipe is based on an old bannock recipe that I have. There’s a lot of nonsense out there written about bannock on food blogs and we all know how I love to set things straight. First off, bannock describes the shape of the bake. It is a round, flat loaf. So it can be savory or sweet. It can be baked in a skillet, or in the oven. The only requirement is that it is baked into a flat circle and cut into wedges when served. So it’s really just a word the Scots use for scone or shortbreads.
And enough sugar to float a boat. (1325 grams) I use the nice organic fair-trade sugar they sell at Aldi.