A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the oven as is or split and toasted. Excellent for breakfast or tea. Bannocks are best the day they are baked. Makes 10 to dozen Preheat oven to 230ºC . Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1 cm thick. Cut into 6 cm rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 3 cm apart. Bake until light brown, dozen to 15 minutes. Serve hot or cool on racks. Bon Appetit