My Mom and I Tried Out Aunt Jocasta's Recipe for Bannocks. Here Are Our Final Thoughts.

Tonight my mom and I made bannocks. Aunt Jocasta’s bannocks, in particular. We followed the recipe from the Outlander Kitchen cookbook. They were very easy to make, consisting of only four ingredients: whole milk (we only had oat milk, but this only added to their already oaty flavor), butter, salt and a cup of ground up oats. My mom and I were a bit skeptical at first.

For one, the dough was pretty sticky and after rolling it out we didn’t know how we were going to transfer it into our cast iron pan. Plus the dough is pretty fragile and one of the bannocks fell apart while we were frying them.

However, the end result was quite satisfying. Our bannocks were nice and buttery and had a deep, nutty flavor. That being said though, they were pretty dense and my mom and I definitely felt that they needed the addition of jam and a slathering of honey. I would say the texture was somewhere between a pancake and a scone. Which makes sense since the Outlander Kitchen website pointed out that the word bannock originates from the Gaelic word bannach, which means cake.

Overall, I thoroughly enjoyed making and eating them. I was expecting the bannocks to be dry since Claire describes them as being pretty bland in the book, but my mom and I both agreed that they were really tasty!

If you want to try out the recipe yourself, here is the link: http://outlanderkitchen.com/posts/jocastas-auld-country-scottish-bannock-from-drums-of-autumn