Description
A flaky, buttery Scottish delight, Aberdeen butteries (or rowies) are rich, golden pastries with a crisp outer layer and a soft, indulgent interior. Perfectly enjoyed with jam or simply on their own, these traditional Scottish treats are a must-try!
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon dry yeast
- 1 cup warm water
- 1 cup unsalted butter, softened
- 1/2 cup lard, softened
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and mix until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover and let rise for 1 hour.
- In a separate bowl, mix the softened butter and lard until well combined.
- Roll out the dough into a large rectangle, spread a layer of the butter mixture over it, and fold it like a letter.
- Roll out again and repeat the folding process 2-3 times to create flaky layers.
- Divide the dough into equal pieces and shape them into rough rounds or ovals.
- Place them on a baking tray and let them rise for another 30 minutes.
- Preheat oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Best enjoyed warm with jam or on their own.
Notes
- For an extra flaky texture, ensure the butter and lard mixture is well incorporated between layers.
- Can be stored in an airtight container for a few days and reheated in the oven for best results.
- Traditionally enjoyed for breakfast or tea time in Scotland.
- Prep Time: 20 minutes
- Rest Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Bread, Pastry, Breakfast
- Method: Baked
- Cuisine: Scottish
