Bake in the preheated oven for 15 to 17 minutes until well risen and light golden brown. Serve warm with whatever you desire. Any leftovers can be stored in an airtight container for up to three days.
Sift the flour and baking powder into a large bowl. Whisk in the oats, salt, and sugar. Drop in the butter. Rub it into the mixture with your fingertips until the mixture resembles fine crumbs. Whisk together the milk and yogurt and stir this into the flour mixture with a fork to form a soft dough. Tip out onto a well floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, which is approximately 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife. Place leaving plenty of space between on the baking sheet.
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Set aside.
120g plain yogurt (1/2 cup)
1/2 tsp salt
1 TBS granulated sugar
1 TBS baking powder
80g quick cooking oats (1 cup)
280g plain flour (2 cups all purpose), plus more for kneading and patting
A very old family recipe. Those are the best kinds of recipes don't you think? Serve warm, fresh from the oven with plenty of cold butter and jam. Light as a cloud.
*Malpeque Oat Bannocks*Makes 12
60g cold butter (1/4 cup), cut into bits180ml whole milk