PITCAITHLEY BANNOCKS
Cream 'Jib of butter with the hand, add lib of oour, ilb of sifted white sugar, 2oz of blanched almonds, 2oz mixed candied peel, and work all on a board into a smooth dough, anil form into a circular cake one inch in. thickness; pinch round the edge with the finger, prick ca top with a silver fork, place a band of buttered paper round the bannock, and place it on buttered paper, and'bake in a moderately hot oven for fully half an hour. This cake ie much superior to shortbread, and is a luxurv seldbrn obtained outside 'the charaucd circle of "home."
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https://paperspast.natlib.govt.nz/newspapers/NZTIM19100104.2.55.5
Bibliographic details
New Zealand Times, Volume XXXII, Issue 7017, 4 January 1910, Page 7
Word Count
105PITCAITHLEY BANNOCKS New Zealand Times, Volume XXXII, Issue 7017, 4 January 1910, Page 7
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