Aberdeen Butteries


The Aberdeen buttery is very much an acquired taste in North-east Scotland.  Some people feel they are bland but others relish them for their snackability.  It is believed that the buttery is a very effective protection against cold elements because of its high fat content. This recipe should make more than 20 butteries.

I lb/450 g/3 cups flour
I oz/25 g baker's yeast ( tbsp dried yeast)
I tbsp salt
pt/300 ml/1 cup luke-warm water
6 oz/175 g/2/3 cup lard
6 oz/1 75 g/2/3 cup butter or margarine
I level tbsp caster sugar


Sieve the flour into a mixing bowl.
Mix yeast, salt and sugar and add to the flour accompanied by the luke-warm water.
Mix together and place in a moderately warm place to rise.
Keep covered with a warm towel until it rises.
Beat fats until blended, then divide into three equal parts.
Roll out dough into a strip on a floured board.
Fold in three and roll out flat as you would for flaky pastry.
Repeat twice.
Divide into oval bun shapes.

Put apart on a greased and floured tray and allow to rise in a warm place for another 30 minutes, then bake in a fairly hot oven (gas mark 6, 4000F, 2000C) for 20-25 minutes.


I preferred these unheated.  Toppings included jam, lemon curd, marmalade and chocolate spread!  The sweeter toppings  (jam and choccy spread)  seemed better, as the 'base' was reasonably sweet to start with.

Chris Skelhorn

RIYAN Productions