Try delicious Fattie Cutties from Orkney
Fattie Cutties are a delicious traditional treat from Orkney that could be described as being halfway between a biscuit (an Orcadian relation to the Garibaldi biscuit?) and a fruit bun. They are both sweet and salty and very moreish. The recipe below makes around 8, but if you want more (and you probably will, after these have been tasted) you can double the amount of ingredients!
Fattie Cutties are a delicious traditional treat from Orkney that could be described as being halfway between a biscuit (an Orcadian relation to the Garibaldi biscuit?) and a fruit bun. They are both sweet and salty and very moreish. I was delighted to find an easy recipe to make delicious Fattie Cutties of my own!
I first encountered Fattie Cutties during a memorable trip to Westray; there are two fine bakery companies on that island. I have relished any opportunity I have had to eat them since and was delighted to find an easy recipe to make delicious Fattie Cutties of my own!
The recipe I have comes from Deerness Kitchen; a book from the 1980s compiled by members of the Deerness SWRI. The Fattie Cuttie recipe inside was contributed by Meg Fiddler of Schoolhouse. Thank you to Meg!
Ingredients:
- 150g plain flour
- 35g sugar
- 50g currants
- 75g margarine
- Pinch of salt
- ½ tsp baking soda
- 25ml milk
Method:
- Mix the flour, sugar, currants, salt and baking soda in a bowl.
- Melt the margarine and add it to the dry ingredients. Add the milk and stir; the mixture should become a dough.
- Roll the mixture out thinly onto a lightly floured board.
- Cut into rectangles (ours were 5cm by 10cm) and bake on a medium hot girdle or frying pan which has been dusted with a little flour.
- Turn once, and when golden, cool on a wire tray.
My own notes to add would be that it takes approximately 30 to 40 seconds to brown each side. As you bake all of the cut slices the girdle will become much hotter, so watch that they don’t burn!
We hope that you find this recipe easy to follow and that you make some Fattie Cutties from the Orkney Islands that taste very fine indeed!
By Victoria DixonOrkney and Shetland fanatic, likes to capture life through a lens, loves creating, eclectic taste in music, enjoys being a Mum; would secretly love to be a star of the West End!
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