SC - Scottish oatcakes
Olwen the Odd
olwentheodd at hotmail.com
Thu Oct 26 13:52:35 PDT 2000
>
>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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