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Rosemary Oat Bannock for Imbolc
Ingredients
  • 1 cup rolled oats
  • 1 cup oat flour
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, chilled
  • ½ cup cream or milk (plus one extra tablespoon for the caudle)
  • 2 tablespoons minced fresh rosemary (1 tablespoon dried)
  • 1 tsp. of grated orange zest
  • 3 tablespoons of sugar (and three more tablespoons for sprinkling)
  • 1 egg yolk (for the caudle)
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