I wonder how many of you have actually heard of butteries? These are a very Scottish bake and go by various names – Aberdeen Butteries, Rowies, Aberdeen Rolls – but I have grown up knowing them simply as butteries and that’s what I’m sticking with.
And what are butteries? Well they originated in Aberdeen unsurprisingly and are common place on the north east of Scotland. They are a laminated yeast dough – which means there are layers upon layers of dough all sandwiched with butter in between, just like a croissant is. Except, butteries also contain lard and are quite salty. And they are much firmer than a croissant. Okay, these are not a healthy option at all – I just wanted to try making them.
I followed the Hairy Bikers recipe which seemed straight-forward enough. Make a basic dough, let it prove, then start layering the dough with the mix of butter and lard. Break up the layered dough into buns and bake until golden and crisp.
I have to be honest, I have eaten butteries since I was wee, and knew they contained lard, but I had no idea they contained so much fat. Probably why they taste so damned good.
The baked result wasn’t quite as I had expected. As you cans see from the photos, the layers of dough are quite visible on top and underneath the butteries, not something you see on shop bought ones. But they did taste authentic enough.
Butteries are lovely toasted spread with a little jam, even though they are salty. Or some cold meat on top is nice too. People tend to spread more butter on them as well, but I may refrain from doing that in future, it would be just like butter on butter! Just don’t open them like you would a roll, butteries are meant to be enjoyed upside down with your desired accompaniment atop.
If you haven’t heard of them before, or even if you have, I do hope you give them a try, if the bucket load of saturated fats doesn’t put you off! Still, we are allowed to treat ourselves once in a while aren’t we?