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Tart Cranberry & Labrador Tea Bannock
Prep: 25 minutes (includes tea steeping)
Cook: 20-25 minutes
Servings: 8
A Sip of the North
Imagine the unique, earthy fragrance of the Canadian tundra. This recipe for making bannock captures that essence by infusing the dough with a strong brew of Labrador tea (Muskeg tea), which perfectly complements the bright, tart pop of wild cranberries. It's a culinary journey in every bite.
Materials
- 2 cups all-purpose flour
- 3 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup chopped fresh or frozen wild cranberries
- 1 tbsp dried Labrador tea leaves
- 3/4 cup boiling water
Preparation
- First, make the Labrador tea infusion. Pour the 3/4 cup of boiling water over the dried Labrador tea leaves. Let it steep for 10-15 minutes, then strain thoroughly and let the tea cool to lukewarm.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse meal.
- Stir in the chopped cranberries and the maple syrup.
- Pour in the cooled Labrador tea infusion and mix until a soft dough forms.
Cooking
- On a lightly floured surface, pat the dough into a circle about 8 inches in diameter and 1 inch thick.
- Place the circle on the prepared baking sheet.
- Bake for 20-25 minutes, until the top is golden and it is cooked through.
- Let it cool slightly on a wire rack before cutting.
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