This recipe was great and so out of my comfort zone.
These are baked on a dry griddle/frying pan which was a nerve-wracking task of balancing the heat properly so that they were cooked through, but not burnt on the outside. My first attempt was definitely underdone when I took them off the heat, but once fried for a cooked breakfast or cheeky dinner sandwich they were great. My second batch was much better, but they did burn slightly on the outside. My third batch was quite exciting as I had run out of plain flour so substituted self-raising just to see what would happen. They were giant, but probably my best batch in terms of cooking.
My husband loves Soda Farls which is why I gave them a go. He was quite pleased with all 3 attempts so I’m calling them a success.
Thumbs & Crumbs 