Scottish Buttery Recipes

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

ABERDEEN BUTTERIES RECIPE (ALSO KNOWN AS ROWIES)

Steps:

• Mix the yeast, sugar, and water, and set aside.
• In a large bowl mix the flour and salt.
• Slowly add the liquid and use a fork to bring it together.
• Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.
• Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).
• Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn't already.
• After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.
• Beat the butter and lard together with a wooden spoon so it's smooth and roughly split into 3 in the bowl.
• Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
• Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.
• Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.
• Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You'll want to space the rounds out to allow them to expand.
• Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.
• Remove from the oven and move to a rack with a plate or paper towels underneath so they're not sitting in the fat on the tray.
• Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

ABERDEEN BUTTERIES (ROWIES)

Steps:

• In a large bowl, mix together the flour, yeast, sugar and salt until well combined.
• Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
• Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic.
• Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.
• Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions.
• When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes.
• Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.
• Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle.
• Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness.
• Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture.
• Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times.
• Preheat the oven to 200C/400F/Gas 6.
• Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape.
• Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion).
• When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack.
• Serve each buttery warm, spread with butter and jam.