Baking Classics from Classic Scots Cookery by Catherine Brown
Cook’s Tip: These are best made with Scots oatmeal which has the finest flavour because the kernels ripen slowly, intensifying their flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Wooden spoon
- Rolling pin
- Baking sheet
- Cake pan
- Oven
- Chef's knife
- Cooling rack
Ingredients
- 40 g (1½ oz) softened vegetable cooking fat or butter
- 1 level teaspoon honey or sugar
- 50 g (2 oz) plain flour, sifted
- 200 g (7 oz) medium oatmeal
- 75 ml (2½ fl oz) boiling water
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