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Tatty Cutties

breads, cookbook, scot/irish

6 oz plain flour
3 oz sugar
3 oz currants
3 oz butter or margarine; melted
1 pinch 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

Yield: 1 batch

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