Aberdeen Butteries
Indulge in the flaky, buttery decadence of Aberdeen Butteries, a traditional Scottish delicacy that's perfect for breakfast or teatime. Also known as "rowies," these rich pastries combine the tender crumb of bread with the luxurious layers of buttery goodness akin to a croissant. Made with a unique combination of unsalted butter and lard, they deliver an irresistibly savory flavor with a slight crunch on the outside and an airy softness on the inside. Perfect for spreading with jam, or simply enjoyed plain, these pastries require a careful lamination process that folds rich fat into the dough three times for a perfectly layered result. Whether you're savoring them freshly baked or reheating them for a quick treat, Aberdeen Butteries are a delicious nod to Scotland's culinary heritage.
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Ingredients
- 500 grams Strong white bread flour
- 10 grams Salt
- 15 grams Caster sugar
- 7 grams Fast-action dried yeast
- 300 milliliters Lukewarm water
- 250 grams Unsalted butter
- 75 grams Lard
Directions
Step 1
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well to evenly distribute the dry ingredients.
Step 2
Gradually add the lukewarm water to the mixture, stirring until a dough begins to form.
Step 3
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm spot for 1.5-2 hours or until doubled in size.
Step 5
In a separate bowl, cream together the butter and lard until smooth. Divide the mixture into three equal portions and set aside.
Step 6
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle, approximately 0.5cm thick.
Step 7
Spread one portion of the butter-lard mixture evenly over two-thirds of the rectangle. Leave the top third unbuttered.
Step 8
Fold the unbuttered third down over the middle third, then fold the bottom third up over the middle, creating a layered stack. Rotate the dough 90°.
Step 9
Roll the dough back into a rectangle and repeat the buttering and folding process two more times, using the remaining portions of the butter-lard mixture.
Step 10
After the final fold, wrap the dough in cling film and chill in the refrigerator for 30 minutes to allow the butter to firm up.
Step 11
Once chilled, divide the dough into 12 equal portions. Shape each portion into roughly oval shapes, pressing them slightly flat.
Step 12
Place the shaped butteries on baking trays lined with parchment paper. Cover with a damp tea towel and let rise for 30-40 minutes.
Step 13
Preheat the oven to 200°C (180°C fan) or 400°F.
Step 14
Bake the butteries in the preheated oven for 12-15 minutes or until golden brown and slightly crisp on the edges.
Step 15
Allow the butteries to cool slightly on a wire rack before serving. Enjoy warm with your favorite jam or as they are!
Nutrition Facts
| Serving size | 1161.3 grams (1161.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4396 |
| Total Fat 295.30g | 379% |
| Saturated Fat 155.40g | 777% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 625mg | 208% |
| Sodium 3979mg | 173% |
| Total Carbohydrate 398.50g | 145% |
| Dietary Fiber 16.00g | 57% |
| Total Sugars 21.00g | |
| Protein 63.80g | 128% |
| Vitamin D 75IU | 375% |
| Calcium 129mg | 10% |
| Iron 6mg | 34% |
| Potassium 619mg | 13% |
Source of Calories