Instructions: Sift the flour and bicarbonate of soda and mix in the currants and sugar. Add the melted butter to make a stiff dough. Knead lightly until smooth and divide into two. Roll each portion to a round of about 1/4-inch thick and cut each into 4 to 6 wedges. Cook on a hot girdle until brown.

This recipe originates in Orkney and is best eaten on the same day as cooking.
** Scottish Home Baking
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pol mac Griogair

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