Cooking with Jonny69: Aberdeen butteries

Jonny69 · 12-09-2011, 11:25

Here's one for all you crash dieters: the Aberdeen buttery. The story goes that Scottish fishermen were fed up eating ships biscuits. They got a baker to come up with something else that would keep at sea but be a bit more palatable. The solution was the buttery, a bread dough with huge amounts of salt, butter and fat folded into it to make it keep

I'm always up for some artery-stretching food and these are guaranteed to shorten your life significantly, even if you only eat one. I adapted this recipe down to 300g of flour and didn't use the lard, so that she could eat them (veggie). It's essentially a conventional white bread dough, rolled out with butter spread over it, folded, then repeated until you have about the same amount of butter folded in as weight of flour. You get a golden brown buttery, crispy-edged, layered bread item like a manly version of a croissant. I prefer it to a croissant - absolutely delicious.

The 300g recipe made 6 quite large butteries which keep for about a week. They work better if you can wake them up again in the toaster or oven.

Eating is hard work. You need to be hungry and expect to feel a bit overloaded afterwards

12-09-2011, 11:25	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Aberdeen butteries Here's one for all you crash dieters: the Aberdeen buttery. The story goes that Scottish fishermen were fed up eating ships biscuits. They got a baker to come up with something else that would keep at sea but be a bit more palatable. The solution was the buttery, a bread dough with huge amounts of salt, butter and fat folded into it to make it keep I'm always up for some artery-stretching food and these are guaranteed to shorten your life significantly, even if you only eat one. I adapted this recipe down to 300g of flour and didn't use the lard, so that she could eat them (veggie). It's essentially a conventional white bread dough, rolled out with butter spread over it, folded, then repeated until you have about the same amount of butter folded in as weight of flour. You get a golden brown buttery, crispy-edged, layered bread item like a manly version of a croissant. I prefer it to a croissant - absolutely delicious. The 300g recipe made 6 quite large butteries which keep for about a week. They work better if you can wake them up again in the toaster or oven. Eating is hard work. You need to be hungry and expect to feel a bit overloaded afterwards __________________