The Michaelmas or Struan Bannock is baked throughout Scotland and is associated with many customs. One is that its size is around 9 inches in diameter and half-an-inch thick. Another is that it should be produced by the eldest daughter of a family and that she should not use metal implements. In the Hebrides it is traditionally made with equal amounts of barley, oats and rye. A reader has requested a recipe. Can anyone help, please?
Scottish Islands Explorer - Enjoys the search for food
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