Tatty cutties
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Plain flour |
| 3 | ounces | Sugar |
| 3 | ounces | Currants |
| 3 | ounces | Butter or margarine; melted |
| pinch | 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 ¼-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