My boss has just returned from a weekend in his home country, bringing with him a national delicacy – the Scottish Buttery. He brought a pack into the office this morning and we had them lightly toasted with marmalade. They were absolutely delicious. Especially when washed down with my new tipple – white tea.

So I donned my Google goggles and went hunting. As you might imagine, it didn’t take long to find something…

The comparison between Aberdeen Rolls and French Croissants, at least in terms of texture if not appearance, has been made by several writers. It has been suggested that rolls and croissants have a common ancestry that dates back to the end of the seventeenth century in Budapest after the defeat of the Turks. It’s unclear as to when rolls were first made in Scotland but where ever they came from they have subsequently became an Aberdeen speciality. If you visit the Northeast of Scotland you will find Aberdeen Rolls on sale in every bakery, corner shop and supermarket and if you taste them you will be hooked forever. The names Aberdeen rolls, Butteries and Rowies are interchangeable so take your pick or even use them all, you’ll be understood what ever you call them.

These quantities will make about 16 rolls.

  • 1 lb of plain flour
  • 6 oz butter
  • 4 oz lard
  • 1 heaped teaspoon of salt
  • 2 heaped teaspoons of sugar
  • half oz fresh yeast
  • quarter pint of tepid water

taken from (there are full instructions on preparation on the site)

That’s this weekends baking sorted.