For rectangular bannocks: Roll out the dough to an 8- x 10-inch rectangle (cut into 16 pieces), or an 8- x 9-inch rectangle (cut into 12 pieces).
Place the cut dough pieces on the prepared baking pan. Bake 10 minutes, rotate, then bake 10 to 13 minutes more.
Remove to wire rack to cool. Enjoy with butter, jam, or whatever toppings you'd like!
I learned later on that the term "oatmeal" in the UK is actually what we call "oat flour" in the US, not the rolled oats that I used...the things you learn (no wonder my bannocks were so chewy). You can use oat flour instead of the rolled oats for a crispier bannock.To make Sourdough Bannocks using sourdough starter discard, reduce the flour to ⅓ cup (1½ oz, 45g), the salt to ½ teaspoon, and add in ⅔ cup unfed sourdough starter (5¼ oz, 150g). Omit the water entirely. Make the dough as directed, adding the sourdough starter with the melted butter.