Traditional Buttery (Rowie or Aberdeen Roll)

My Aberdeenshire Buttery Baking Adventure

As a busy professional woman, I don't always have time for elaborate cooking projects. But sometimes, a craving for something truly special hits – and for me, that's often a warm, buttery, melt-in-your-mouth treat. My recent trip to Aberdeenshire provided exactly that unexpected culinary adventure. While staying at a charming hotel, I stumbled upon a local magazine, The Shire. Within its pages, I found a recipe that completely changed my baking game: a recipe for the perfect buttery, a type of roll also known as a rowie.

The magazine featured the World Buttery competition, and this recipe was apparently a standout. I was immediately drawn in by the descriptions of crispy, flaky layers and that irresistible buttery, salty flavour. Now, I'm no stranger to baking challenges – I've spent hours online, sifting through recipes, attempting to master the art of the perfect buttery, with mixed results. Some were too dry, others too dense, lacking the quintessential buttery goodness. But this recipe? This recipe was a game-changer. It was the first recipe that actually produced butteries that perfectly captured that crispy, flaky, buttery texture I'd been searching for, the kind of buttery rolls that you see in the bakeries in Aberdeenshire. The recipe wasn't overly complicated, but the techniques are what really make this recipe unique and produces perfect results.

The process itself is surprisingly straightforward, once you've gathered your ingredients. The initial steps involve creating a rich fat mixture and a slightly tacky dough. The real magic happens when you combine these two, meticulously folding and layering them together to create those delicate, airy layers that are the hallmark of a great buttery. It’s a patient process, requiring gentle hands and a bit of attention to detail, but the reward is well worth the effort.

I've made these butteries several times since my Aberdeenshire trip, and each time, they've been a resounding success. My friends and family rave about them, and they've quickly become my go-to recipe for special occasions or simply a comforting treat on a busy weeknight. I particularly enjoy the challenge of working with the dough and achieving that perfect balance between crispy and soft. The smell of freshly baked butteries filling the kitchen is an absolute delight, creating an atmosphere of warmth and comfort. It reminds me of that relaxing hotel stay in Aberdeenshire, and the joy of discovering such a wonderful little hidden gem in a local magazine. This simple yet effective recipe is more than just baking; it’s a journey to taste the heart of Aberdeenshire.

The satisfying process of kneading, folding, and shaping the dough is almost meditative. And the end result? Golden-brown, glistening butteries that are both impressive and utterly delicious. These butteries are perfect served warm, perhaps with a smear of butter or your favorite jam, though I find their inherent flavour is more than enough to satisfy the taste buds. The subtle sweetness of the dough combined with the rich, salty notes from the fat mixture makes for a perfect combination. I've even experimented with adding different spices, such as cinnamon or cardamom, to create unique flavor combinations.

While some might consider them a high-fat indulgence, for me, a perfect buttery is a moment of pure joy. It's a testament to the simple pleasures in life – the satisfaction of creating something beautiful and delicious from scratch, and the warmth of sharing it with those you care about. So, if you are looking for a unique baking challenge that will yield incredible results, this Aberdeenshire buttery recipe is the perfect choice. It's a recipe that perfectly balances simplicity and complexity, a true reflection of the beautiful and sometimes challenging landscapes of Aberdeenshire itself. Baking these butteries is much like the journey through the stunning Aberdeenshire countryside – each stage reveals a further layer of unexpected delight.

The buttery recipe has become more than just a recipe for me; it's a connection to a special place and time. It's a reminder that sometimes, the most unexpected discoveries lead to the greatest rewards. Whether you are an experienced baker or a complete beginner, I urge you to try this recipe and experience the magic of the perfect Aberdeenshire buttery for yourself. It is a recipe that will surely leave a lasting impression.

Step-by-step

• Fat mixture: Place all the ingredients in a bowl and mix together on a slow speed until a smooth paste is achieved. Cover and place in the fridge to chill.
• Dough mixture: Add the sugar, yeast and 600ml water to the flour and mix slowly until it comes together and the dough becomes malleable and tacky. Cover the bowl with a clean tea towel and leave in a warm place to prove for 20 minutes or until the dough increases about 1.5 times the original size.
• Combine the mixtures: Lightly flour a table/surface and spread the dough out by hand to form a rectangle at least A4 sized. By hand, roughly spread the fat mixture over the bottom 2/3 of the dough. Fold the remaining 1/3 over the middle (fatted) third and then fold the last 1/3 over so that the fat is all enclosed.
• Use a dough scraper to make deep cuts into (but not completely through) the dough in a crisscross pattern. Use the blade to lift one side of the mixture and fold it over the top then do the same with the other side. Repeat this chopping and folding process until the fat and dough are mixed and you have a slightly stringy but not over-incorporated dough.
• Form butteries and bake: With well-floured hands, weigh 70g for each buttery (or 35gm for "snack" sized butteries) and press using your knuckles onto well-greased trays with no space between the rolls. Allow to rest for about 15 minutes then bake at approx. 200 - 220 degree C for 15 - 20 minutes until dark golden brown. Take the tray out from the oven and leave to cool completely before storing in an air-tight container.