SC - Scottish oatcakes

[Olwen the Odd]

>
>Thank you both, Olwen and Lady Celia, for your response.  I wonder why 
>_both_
>sugar and Karo syrup?  It sounds like it would be much sweeter than what I
>tasted.
>
>Beathog

It has something to do with crystalization or some such.  It's an often 
combination.  Just sugar won't hold the things together and just syrup won't 
either.  I think your recipe is different from mine, but basically the same. 
  You can use maple syrup, if you go for that taste, instead of golden 
syrup.  When I serve oatcakes in the morning that's what I do.  Later in the 
day, for supper, I use less sugar and add a little savory sauce over.
Olwen

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