Sunday, May 01, 2005

Cheese-Onion Bannocks

Cheese-Onion Bannocks(Adapted from CL)

1 teaspoon olive oil
3/4 cup finely chopped onion
1/3 cup all-purpose flour
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chilled butter, cut into small pieces
2 ounces grated fresh Parmesan cheese
1/4 cup water
2 egg whites

Preheat oven to 400

In a small skillet, heat oil over medium-high. Add onions and cook until tender, about 8 minutes. Remove and let cool.

Add flour, oats, baking powder, salt and pepper in the bowl of a food processor. Process until oats are coarsely ground. Add butter and pulse 3 times - just until combined. Add onion and cheese and pulse a couple more times to blend. Pour mixture in a medium bowl. Add 1/4 cup water and egg whites. Stir just until moist and let sit for a minute or two for the liquid to absorb.

Scoop onto a lightly floured surface and gently knead 2 or 3 times until it comes together. Divide dough in half and press each piece into a 5 circle. Divide each into 8 small wedges. Move each piece to a parchment lined baking sheet. Bake until lightly browned, about 12-15 minutes.

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