|Alternative names||Singin' hinny, fatty cutty|
|Place of origin||England|
|Region or state||Northumberland|
|Main ingredients||Flour, baking powder, lard or butter; currants, milk or buttermilk|
|Cookbook: Singing hinny Media: Singing hinny|
A singing hinny or singin' hinny is a type of bannock, griddle cake or scone, made in the north of England, especially Northumberland and the coal-mining areas of the North East. In Scotland, they are known as fatty cutties.
Hinny is a term of endearment in the dialects of the Newcastle area. The singing refers to the sounds of the sizzling of the lard or butter in the rich dough as it is cooked on a hot plate or griddle.
The ingredients typically include flour, baking powder, lard or butter, currants, milk or buttermilk and salt and/or sugar to taste. A dough is made which is rich in fat. This is then rolled into a round flat cake, which is then cooked on a flat griddle or in a skillet.
- Alan Davidson (2006), The Oxford Companion to Food, Oxford University Press, p. 703, ISBN 978-0-19-280681-9
- John R. Leifchild (1855), Our coal and our coal-pits, p. 158
- Charles G. Sinclair (2009), Dictionary of food, ISBN 978-1-4081-0218-3
- The Listener, 111,
There's Broonie, an oatmeal gingerbread, and Fatty Cutties — butter, flour, sugar and currant cakes baked on a griddle.Missing or empty
- Maria Kaneva-Johnson (1979), "In Praise of Simplicity", Petits Propos Culinaires (1)
- "Singing Bread", Notes and Queries, 9: 153, 24 Feb 1866
- Mary Berry (2011), "Singin' Hinny", My Kitchen Table, ISBN 978-1-4464-1640-2
- Jean Spangenberg, Samuel Spangenberg (1997), "Singing Hinnies", The Portable Baker, p. 110, ISBN 978-0-07-059871-3