This recipe comes from our archives (Campfire Gourmet column) and was originally submitted by Maureen Recksiedler.
All the ingredients (except the water) can be mixed together before you leave.
4 cups of flour
2 tbsp baking powder
1/4 cup shortening
1 and 1/2 cups water
Mix dry ingredients. Rub in shortening.
In camp, add water and knead.
The bannock can be cooked in one piece or as individual biscuits.
Let it bake above coals in a pan. Turn, so both sides bake.
Tap with your knuckles (carefully), and when it sounds hollow it is done.
Best when eaten fresh and warm, but can be carried many miles.