Aberdeen Butteries (Rowies)
Aberdeen Butteries, also known as Rowies, are a unique and savory pastry originating from Aberdeen, Scotland. They are characterized by their flaky, layered texture, achieved through a laminated dough process similar to croissants, but with a distinctively richer, almost greasy, and saltier flavor profile. Traditionally enjoyed for breakfast or as a hearty snack, they offer a satisfyingly dense yet tender bite.
🧂 Ingredients
- 500 g Strong bread flour
- 7 g Dried yeast
- 10 g Caster sugar
- 1 tsp Salt
- 200 g Butter(cold, cut into cubes)
- 125 g Lard(cold)
- 350 ml Tepid water
- Extra flour(for dusting)
👨🍳 Instructions
- 1
In a small bowl, combine the yeast, sugar, and a little warm water to form a paste. Let it sit for about 10 minutes until frothy.
💡 Tip: Ensure the water is warm, not hot, to activate the yeast. - 2
In a large bowl, mix the strong bread flour and salt. Make a well in the center and add the yeast mixture and most of the tepid water. Mix to form a soft, sticky dough, adding more water if needed.
💡 Tip: The dough should be sticky but manageable. - 3
Turn the dough out onto a heavily floured surface and knead for 5-10 minutes until smooth and elastic. Place in an oiled bowl, cover with cling film or a damp tea towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
💡 Tip: Kneading develops the gluten, crucial for the pastry's texture. - 4
While the dough is rising, cream together the cold butter and lard until well combined. Divide this mixture into three equal portions.
- 5
Once the dough has risen, punch it down and roll it out into a large rectangle, about 1cm thick. Spread one-third of the butter and lard mixture evenly over two-thirds of the dough.
- 6
Fold the plain third of the dough over the buttered section, then fold the remaining buttered section over that, creating three layers. Gently roll the dough back to its original rectangle size.
💡 Tip: This process is called 'laminating' and creates the layers. - 7
Wrap the dough in cling film and chill in the refrigerator for 40 minutes. Repeat steps 5-7 two more times, using the remaining butter mixture and chilling the dough for 40 minutes after each set of folds.
- 8
After the final chilling, roll the dough out to about 1cm thick. Cut into 16 equal pieces and shape each into a rough circle. Place on lightly floured baking trays.
💡 Tip: Don't overwork the dough at this stage. - 9
Cover the shaped butteries and let them prove for another 45 minutes. Preheat your oven to 200°C (400°F).
- 10
Bake for 15-20 minutes, or until golden brown. Keep a close eye on them as they can brown quickly.
💡 Tip: The butteries should sound hollow when tapped on the bottom.
💡 Pro Tips
- ✓Using cold ingredients for the dough and the butter/lard mixture is crucial for achieving flaky layers.
- ✓Don't skip the chilling steps; they are vital for the lamination process.
- ✓Rowies are best enjoyed fresh, but can be stored in an airtight container for a day or two.
🔄 Variations
- Some recipes suggest using a mix of butter and lard for the best flavor and texture.
- A pinch of extra sugar can be added to the dough for a slightly sweeter finish.