Title: Tatty Cutties
Categories: Irish Bread
Yield: 1 Batch
| 6 | oz | Plain flour |
| 3 | oz | Sugar |
| 3 | oz | Currants |
| 3 | oz | Butter or margarine; melted |
| | pn | Bicarbonate of soda |
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