Great Scottish BAKE OFF

Bring a taste of Scotland to your kitchen with one of these recipes from cookery writer Sue Lawrence’s latest book

FATTY CUTTIES This recipe comes from Orkney, and on each of its many islands there are variations. Some have more butter, some more dried fruit; some have a little beremeal as well as plain flour. The fatty cuttie originated many years ago when people were very poor and daily bread took the form of a girdle bannock, made from beremeal. As people became slightly better off, they began to use plain wheat flour instead of barley and also started to add fat (butter) to their breads and cakes. Eventually these fat-enriched cakes came to be known as fatty cutties because they contained some fat and because they were cut into wedges, quarters or rectangles before baking. During my last visit to Westray, I managed to try some of Rita Stout’s…

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Scotland (Digital) - 1 Issue, November - December 2024

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