Aberdeen Crulla1

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

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Mrs. Dalgairns’ Recipe


  • flour
  • butter
  • sugar
  • eggs
  • lard or suet


Beat to a cream a quarter-pound of fresh butter and mix with it the same quantity of pounded and sifted loaf sugar and four well-beaten eggs; add flour till thick enough to roll out; cut the paste into oblong pieces about four to five inches in length; with a paste cutter divide the centre into three or four strips; wet the edges and plait one bar over the other so as to meet in the centre; thr