Buttery rowies

Yield: 1 Batch

Measure Ingredient
** British Measurements **
1 pounds White flour
1 ounce Fresh yeast
1 teaspoon Caster sugar
1 teaspoon Salt
6 ounces Butter or margarine
6 ounces Lard
½ pint Water; lukewarm

The Auld Alliance with France might have been the influence behind this breakfast treat from Aberdeen. It is very similar to a croissant.



Preheat oven to 425øF / 220øC / gas mark 7.

Stir the sugar into about half of the warm water and add the yeast.

Stir and leave in a warm place for 10 to 15 minutes until it is frothy.

Sift the flour and salt into a bowl and gradually add the yeast mixture, using the extra liquid to make a firm dough. Knead for about 10 minutes and place the dough into a floured bowl. Cover with a clean damp cloth and leave in a warm place to double in size.

Knock back the dough and knead for a few minutes before rolling out into a large rectangle about ½-inch thick.

Combine the butter and lard and spread one third of the mixture over the top two thirds of the dough. Fold up the bottom third of the dough and fold down over this the top third of the dough. Press the edges to seal and re-roll the dough to near its original size. Leave it to rest for about 10 minutes.

Repeat the process twice more. After the last rolling, cut the dough into 16 squares.

Form the squares into roughly oval shapes by folding in the edges and leave on a greased baking sheet, well spaced, to prove for about 30 minutes in a warm place.

Brush the tops with milk and bake for 15 to 20 minutes until brown.

These are best eaten warm from the oven with butter. ;*} ** Scottish Home Baking **

by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4

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