Butteries Food

ABERDEEN BUTTERIES RECIPE (ALSO KNOWN AS ROWIES)

Steps:

• Mix the yeast, sugar, and water, and set aside.
• In a large bowl mix the flour and salt.
• Slowly add the liquid and use a fork to bring it together.
• Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.
• Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).
• Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn't already.
• After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.
• Beat the butter and lard together with a wooden spoon so it's smooth and roughly split into 3 in the bowl.
• Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
• Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.
• Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.
• Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You'll want to space the rounds out to allow them to expand.
• Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.
• Remove from the oven and move to a rack with a plate or paper towels underneath so they're not sitting in the fat on the tray.
• Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

ABERDEEN BUTTERIES

Steps:

• Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
• Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
• Cream the butter and lard and divide into three portions.
• Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
• Then spread one portion of the butter mixture over two thirds of the dough.
• Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
• Allow to cool for 40 minutes.
• Repeat stages 5-7 twice more.
• Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
• Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.