Any Time is Right for Fatty Cutties
Orkney is well known for its baking. From Orkney fudge cheesecake, to Stockans Oatcakes made in Stromness, there are a stunning range of delicious treats on these lovely isles.
Fatty Cutties are a bit like a cross between a drop scone and a shortcakey biscuit originating from the Isle of Westray. They are the perfect treat for when that nip comes back min the air just before the Orkney lambing snow in May. It’s an odd surprise for many visitors and newcomers that there is often a spell of snow in May that lasts for a week or so before Spring comes back again and your garden veggies start to grow properly.
6oz caster sugar
15oz plain flour
¼ tsp bicarb
Chop the butter into small cubes, and using a food mixer (Kenwood), cream together with the sugar until well combines.
Add the flour and mix until like breadcrumbs – crumbly dough. Briefly mix in the currants before adding the milk, a little at a time. Add enough milk to make bring the dough together until its smooth and holding together. If the dough is crumbly, add a little more milk a drop at a time.
Knead the dough briefly before rolling out to the thickness of a pound coin. Cut with a knife into rectangles – usual size is 10cm by 4cm, or any shape or size desired.
Put either a griddle or large frying pan over heat source and heat up, cook each fatty cuttie on each side for 4 minutes – or until coloured, handle with care when hot as they break easily.
Enjoy with a cup of tea for an afternoon treat.
If you’d rather come to the Tearoom and try our fatty cutties, why not book a table. There’s a warm welcome waiting for you…