|The CRYPT Mag|
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.
Ingredients:I lb/450 g/3 cups flourMethod:
I oz/25 g baker's yeast (½ tbsp dried yeast)
I tbsp salt
½ 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.
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.
The TASTE TEST
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.
|© RIYAN Productions|