“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

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Scottish Highland Skirlie


  • 50g of butter or dripping
  • 1 med onion - finely chopped
  • 175g Hamlyn’s or Scott’s Scottish oatmeal
    (Available at The Celtic Treasure Chest)
  • Salt and pepper
  • Optional: 4 oz. Grated suet can be added
  • Optional: 1 chicken stock cube
  • Salt & pepper to taste
  • 2 tablespoonful's of oil

Skirlie Cooking Directions:

1. Melt the butter in a pan and add the onion, frying gently to soften

2. Stir in the oatmeal, season and cook gently for 10 minutes.

The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends using medium oatmeal but suggests that coarse oatmeal which is half medium and half pinhead could also be used though is will give the Skirlie a rougher and nuttier texture.

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