7. Fatty Cutties

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

This recipe comes from the Orkneys and on each of the many islands there, there are variations. Some have more butter, some more dried fruit, some still have a little beremeal as well as plain flour.

The Orcadian fatty cuttie originated many years ago when people were very poor and daily bread took the form of a girdle bannock, usually made from beremeal. As people became slightly better off they began to use plain wheat flour instead of barley and also began to add fat (butter) to