Tatty Cutties Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
6 ounce: Plain flour,
3 ounce: Sugar,
3 ounce: Currants,
3 ounce: Butter or margarine, melted
pn Bicarbonate of soda,
Directions:
Sift the flour and bicarbonate of soda and mix in the currants and
sugar. Add the melted butter to make a stiff dough. Knead lightly
until smooth and divide into two. Roll each portion to a round of
about 1/4-inch thick and cut each into 4 to 6 wedges. Cook on a hot
girdle until brown. This recipe originates in Orkney and is best
eaten on the same day as cooking. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp
sugar. Add the melted butter to make a stiff dough. Knead lightly
until smooth and divide into two. Roll each portion to a round of
about 1/4-inch thick and cut each into 4 to 6 wedges. Cook on a hot
girdle until brown. This recipe originates in Orkney and is best
eaten on the same day as cooking. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp