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

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