Bannachin

Bannachin is a type of traditional Scottish oatcake. Historically, oatcakes were a staple food in Scotland, made from coarsely ground oats, water, and salt, then baked on a griddle or in an oven. Bannachin, specifically, often refers to a thicker, softer oatcake compared to the thinner, crisper varieties. The name itself is thought to derive from the Gaelic word "banaich," meaning small cake or biscuit.

The preparation of bannachin typically involves mixing oatmeal with a binder, such as butter or lard, and a liquid, usually water or milk, to form a dough. This dough is then rolled out and cut into shapes, often round or triangular, before being cooked. The cooking process could vary, with some being baked until dry and firm, while others were cooked on a griddle, resulting in a chewier texture. Bannachin was commonly eaten as a side to meals, served with cheese, or simply enjoyed on its own. Its portability and long shelf life made it a practical food for travelers and workers. While the exact recipes and methods for making bannachin may have differed from region to region within Scotland, its fundamental ingredients and purpose as a hearty, simple food remained consistent.