Pitcaithly bannock
A rich Scottish shortbread round from Perthshire with almonds and candied peel, cut into wedges.
- Time1 hr
- LevelEasy
- Costabout £0.28 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Line a baking tray with baking paper.
- 2
Beat the butter and 75 g sugar until pale and creamy. Stir in both flours, the mixed peel and half the almonds to make a soft dough.
- 3
Press the dough into a round about 20 cm across on the tray. Pinch the edges all round with finger and thumb, and prick the top all over with a fork.
- 4
Scatter over the rest of the almonds and the spoon of sugar, pressing them in lightly.
- 5
Bake for 35 to 40 minutes until pale gold. Mark into 8 wedges with a knife straight away.
38 min 20 s - 6
Cool on the tray for 15 minutes, then break along the lines. Store in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.