Shot

Description

Ingredients

• a thick oatcake (without fat)


• cold buttermilk

Method

• Crush the oatcake finely and put in a bowl or basin.


• Add to it cold buttermilk, stir well and serve immediately.


• Alternatively, leave the mixture to stand for about an hour and add more buttermilk when serving, if desired.

A popular dish served for afternoon tea during the summer months, regarded by many as an ideal thirst quencher.

Llanuwchllyn, Merioneth.

Siot was a dish suitable for carrying out as a snack for the workers during harvest time. Children would also carry it to school in cans for their mid-day meal.

Prion, Denbighshire.

The following variations of the basic dish were also prepared:

Siot gynnes – pour warm buttermilk over the crushed oatcake.

Siot bosel – pour warm milk over the crushed oatcake and add a little cold buttermilk before serving.

Siot faidd – add whey to the crushed oatcake instead of the usual buttermilk.

Parc, Merioneth.

Picws Mali was the name given to the basic dish in some areas in north Wales, e.g. Mynytho, Caernarfonshire.