ABERDEEN BUTTERIES
Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.
Provided by Queen Dana
Categories < 60 Mins
Time 45m
Yield 15 butteries
Number Of Ingredients 7
Steps:
- Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
- Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
- Cream the butter and lard and divide into three portions.
- Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
- Then spread one portion of the butter mixture over two thirds of the dough.
- Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
- Allow to cool for 40 minutes.
- Repeat stages 5-7 twice more.
- Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
- Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
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