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. You may need to double the amount of ingredients below to make twice as many, after these have been tasted!

“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:

  1. Mix the flour, sugar, currants, salt and baking soda in a bowl.
  2. Melt the margarine and add it to the dry ingredients. Add the milk and stir; the mixture should become a dough.
  3. Roll the mixture out thinly onto a lightly floured board.
  4. Cut into squares and bake on a medium hot girdle or frying pan which has been dusted with a little flour.
  5. 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!

In the old days, goose fat was used instead of butter, and the fattie cuttie experts in the isles make lovely straight rectangles. I’m not sure it matters the shape your fattie cuttie might end up being. If you follow this easy recipe, they will taste very fine indeed and that’s all that matters!

Victoria DixonBy Victoria Dixon
Orkney 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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