Baked Barley Bannocks

8 oz Plain flour
8 oz Barley flour
1 ts Salt
1 ts Cream of tartar; (rounded)
1 ts Bicarbonate of soda
Milk; as required

Mix all the dry ingrdients and add enough milk to make a fairly soft dough. Turn onto a floured board and knead lightly forming a round bannock about 2 inches deep. Prick the top with a fork and bake in a moderate oven, in a tin, for about an hour.

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