How to make it

  • Make a paste from the yeast, sugar and a wee bit of the warm water and set aside or add dry yeast to bread machine in the correct order your machine instructs you to do, then followed by 2. below.
  • Mix the flour and the salt together.
  • If making by hand - Once the yeast has bubbled up add this and mix well to a dough and leave to rise in a warm location for 45 minutes, or add ingredients in 2. to the bread machine and use the dough or pizza setting for 45 minutes appx.
  • (a) Leave the butter and lard out to warm, then cream the butter and lard together and either divide into three portions,
  • at the side of your mixing bowl or onto your floured surface.
  • Once the dough has at least doubled in size roll it gentle into a rectangle about 1/4 - 1/2" (1-2 cm) thick. Try not to overwork it
  • at this stage so you are keeping the air still trapped inside the dough and it remains spongy and fluffy. Leave to rest again for 20 minutes
  • Spread one portion of the butter mixture over two thirds of the dough and if your butter mix is soft enough, use your fingers (held tight together) to smooth the butter over the area. Your hands melt the butter and it slowly but gently sinks into the dough.
  • Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers.
  • Now the following instructions is the trick to getting Butteries look and taste like the shop bought ones. Firstly, seal the two edges
  • to stop the butter escaping, then use the points of your fingers to gently press into the top of the dough all over the surface. It will look pock marked with your fingers. Work at this for 4 or 5 minutes. Don't rush this part.
  • You will see the butter gradually merging into the dough. If you had attempted to use a rolling pin, you would see waves of the butter under the surface layer which would eventually break through and make a real clart (mess) and which is hard to rectify once this seal is broken.
  • Once you feel the butter has been absorbed gently use a rolling pin to push the dough out the the same size as it was at the start.
  • Allow to rest for between 40 - 60 minutes depending on how much time you have available.
  • Repeat stages 8-14 twice more.
  • Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays. To make the top of the Buttery look right, you can start the shaping and forming a round ball then pressing it out to form a circle with your palm and fingers. Do not use a rolling pin as your finger impression creates the right surface texture.
  • Place on very heavily floured baking tray, set aside to rest for about 45 minutes then bake at 200c for 15 minutes in a pre-heated oven. If you don't use flour on your tray, excess fat will run from the rolls and soak the bases. But even then don't worry if this does happen, as it crispens the base of the Buttery.
  • Optional, before baking the roll, sprinkle a lot of flour on the surface of the roll for a strange but tasty effect.
  • There are two finished you can hope to achieve. (i) baked for 15 - 16 minutes on the top shelf of the oven or (ii) for a crispier finish, bake for 17 - 19 minutes.
  • Lastly, some Butteries from baker shops are salty but you can experiment between the quantities of salt and sugar used.
  • ----------------------
  • Though most Aberdonians or people from the North East love their butteries there have been some famous people who have publically been negative about rowies:
  • Gillian McKeith and the Buttery......
  • Doctor Gillian McKeith the television health guru who presents the TV programme You Are What You Eat on channel 4 and a Scot thinks they should be banned because of their high salt and lard content. "On a visit to Aberdeen in 2006 Gilliam McKeith declared that the Aberdeen Rowie should be banned. "
  • Then on the 6 February 2007 Gillian McKeith had another go at the fat content of the Rowie in her new TV programme You Are What You Eat: Gillian Moves In. She was helping Edinburgh lass Lynsey who ate Rowies most days to lose weight and lead a healthier life. Now Gillian if you are reading - Gonnae no dae that! We love the Rowie and life's too short! Besides I eat mine with strawberry jam and that counts as a fruit portion - aye?! I wonder what Gillian did with that sack of rowies - I'd have loved to have filled my freezer with them!
  • On a serious note Strawberry jam does not count as a fruit portion and Aberdeen Rowies, on average and depending on the ingredients used by the baker, contain 10 grams of saturated fat per 500g of fat. So do please only eat Aberdeen Rowies as an occasional treat, lead an active lifestyle and eat at least 5 portions of fresh fruit and vegetables a day - otherwise Dr Gillian McKeith will invite you to her house in London!
  • ------------------
  • Terry Wogan and the Rowie.....
  • Terry Wogan came to Aberdeen in 2005 as part of the Radio 2 Roadshow and was inundated with samples of rowies from bakers throughout Aberdeenshire. He didn't like them and likened the taste to "seaweed and sea water"!
shaping the dough   Close
cutting into portions   Close
note the layers created   Close
shape into a ball   Close
press out to form circle shape (BUT NOT TOO NEAT)   Close
baked for 15 minutes   Close

Reviews & Comments 10

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  • sandalsandcake 1 year ago
    This is a wonderful recipe, they are delicious and just as we remember them in Aberdeen! Thanks for sharing this recipe. My Aberdonian husband is delighted with them. He had one minutes after they came out of the oven and was in heaven! I made one change, replacing the lard with butter as I could not face using lard. We have an original recipe given to us, hand written from an Aberdeen baker but it's in commercial quantities so although I'm an accomplished baker it's just not feasible to make at home. I've also posted photos on a private group for the area where my husband comes from in Aberdeen and getting very favourable comments, people asking for the recipe... So I've shared the link to this page for them. Well done, love these, but most will go into the freezer as they have to be eaten sparingly.
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    " It was excellent "
    golldilocks ate it and said...
    This is a wonderful recipe. I lost the one I used to have and haven't been able to find an authentic replacement until now. Very grateful to you. Have you tried gently breaking 16 rough lumps off the finished dough and baking them like that? I think they are even more delicious then!
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  • CatMac 9 years ago
    My family come from Aberdeen and though I grew up in England I spent many summers and Christmases there with my grandparents. We would walk to the wee shop in the morning to get fresh rowies for breakfast. Any family members visiting them had to bring back a big batch of them (and mealie puddings) and if they were visiting us the same applied. My grandparents have passed away now and so there is little reason to visit Aberdeen anymore but I SO miss rowies, so I am off out to get the ingredients to try your recipe. Thanks so much :)
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  • AonCridhe 10 years ago
    I count myself lucky to have spent my teens years in Aberdeen (born in New Orleans). I miss a lot of things... and rowies are near the top of that list! My grandson asked me this morning about food in Scotland and after waxing poetic about rowies I knew I had to find a recipe and make some to share with him. Thank you!!!
    Was this review helpful? Yes Flag
  • ORBUT 12 years ago
    Any chance on passing on some tips. Ave been tryin tae mak these fir a few years noo and ah jist get scunnered, kitchen top aywis clarted in the lard n butter, end product ends up affa dry. Am in the middle o anither batch far ave used a fraction o the ingredients jist tae see how it turns oot. Ah think the problem may be the climate, affa hot n humid far I am.
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    " It was excellent "
    sitbynellie ate it and said...
    PS she's not a real doctor
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    " It was excellent "
    sitbynellie ate it and said...
    What memories... being sent out in the morning to Strathdee's bakery in King Street to get the butteries... spreading them with even more butter & slathering them with jam or marmalade. Sadly, I cannae have them now for health reasons but I'm printing & keeping it anyway. My husband thinks they sound revolting but what does he know, he's half English anyway. I might bake them just for him!
    Thanks for the recipe
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    " It was excellent "
    choclytcandy ate it and said...
    This recipe is awesome ^5
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  • joe1155 13 years ago
    I can't figure out how 1/2 tsp salt divided between 16 pieces is in any way too much sodium. I am not a fan of the flavor of lard, but these still sound really good. Especially with strawberry jam!
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    " It was excellent "
    mjcmcook ate it and said...
    I appreciate your "5"FORK!!!!!
    recipe and the entertaining 'commentary'!
    Thank-you for sharing~
    I hope my attempt to make them will
    do them 'justice'!
    Photo ~'FLAGGED'!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    I like it.... thanks, very different.
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