Aberdeen Butteries / Rolls / Rowies

Traditional Aberdeen classic. Has more names every been given to encompass one item? Butteries, Rowie, Roll, Aberdeen Roll.... Any other names you guys use?

[@mrbumpa9361]

Going to have to try making these, haven’t had a butterie since I was a wee lad, when I visited my Great Aunt Daisy, who lived in Tomintoul!

[@scottishmau5]

Well done they look amazing

[@swantonextreme]

Lovely to see others taking to butterie making! I find the best way to go about it is to fridge the dough for 15/30 minutes between each layer, wipe the rolling pin down between each go and re flour to prevent ripping and to give them 10 minutes in the fridge after the final proof it helps the butter leak out of them less (My Granny used to just open the kitchen window in the winter and stick them on the window ledge!) :)

[@themcjoshow]

Hi! Thanks so much for your comment. I’m currently enduring the Keto diet so no butteries for a while 😞 As soon as I have a cheat day (or two) I’ll definitely follow your advice. My Auntie, who lived in Sunderland, made awesome ones but she used whole meal flour. Maybe I’ll give that a go.

[@lambrettaladUK]

butteries to me. I grew up just outside Aberdeen in Kinellar and my mum got these from the butchers van when he came around. I've been living down south now for a whiley and always buy a batch when back up North. Cant wait to try to make some along with some Scotch Pies and White Pudding.

[@davidhall9719]

In Forfar we call them Aberdeenies and they're brilliant, gotta have a go at making yours "doon sooth"

[@alistairmckenzie5988]

I made a batch last week and followed it up with a second. Enjoyed them Very buttery flavour. Far more than the ones by Maclean’s in Forres which are terrific. Mine were just a bit too greasy so I’m going to try and cut back a wee bit on the grease and see how it goes. Lovely and crispy too. Great recipe over all.

[@themcjoshow]

Thank you for your lovely comment. The crispiness was the main bonus for us. They lasted no time at all in our house 😹

[@HomerSparkle]

Good effort, but nothing will ever compare to a real Aitkens roll. I believe the trick is to not spread the fat onto the dough, but leave it cold and hard, then just repeatedly and roughly fold in cubes of fat without rolling it out. Then press each roll flat with your hand before baking, as flat rowies are crispier. The end result should have a visible and tangible layer of fat on the outside, albeit a very thin, almost translucent one. Also, Aitkens rolls had at least four times that amount of salt. And you don't need to waste money on salt flakes or any other fancy kind of salt. Textured salt only makes sense for finishing a dish, where the salt remains visible on the dish at the end, purely for texture not taste. Any use of salt where it will be dissolved or otherwise subsumed into the product, might as well be just any cheap salt, because you will never get the benefit of the texture anyway. I understand that modern sensibilities discourage such "evils" as fat and salt, but that's the recipe, like it or not. If the likes of Sunblest and other factory "bakers" want to make a rowie, then they should make a rowie, not a glorified loaf ender that's falsely labelled as a rowie. Anyway, it's important that we keep trying. The moment we stop, that's when our culture dies.

[@findefinn]

Just made my 1st batch of 16 ;) and as I am from the North East, they were great! Can't get lard in Finland so had to adapt a little. Also the previous poster is correct. Chill after each layer of butter spreading makes it a little easier. Nice job and nice to hear the Doric accent :)

[@ddbindustries]

Thanks so much for watching and taking the time to comment. It’s funny, I don’t think of my accent being particularly Doric but maybe when you don’t hear it every day it is? 😀 Hope you are keeping safe in Finland. It’s such a beautiful country and a great place to drive around. Love Vaasa, Kuopio, Sirrka and many other towns and cities.

[@findefinn]

@@ddbindustries Thank you for the video. My wife was listening in the background and asked me if that's my Aberdonian friend Ian on the phone 😀🏴󠁧󠁢󠁳󠁣󠁴󠁿🇫🇮

[@PIGGBUKKITT]

Ken yons been a filie since ye posted, bit ahm in Frunce, the dinna hae lard aroon ih dairy... Took us ages ti fin it amonst ih meats! Hae a wee tickle aboot, ah dinna beleeve Fins dinna hae lard.

[@robokill387]

Traditionally, they just used salted butter - the lard is actually a cost-cutting measure originally.

[@craigmcangus6905]

Great recipe. Just made a batch and they're great. I grew up in the NE and now live near Glasgow and you can't get good ones down here. Cheers!

[@themcjoshow]

Thanks Craig! It seems if you move 10 miles from Aberdeen they just aren’t the same! Glad you enjoyed and thanks for watching.

[@craigmcangus6905]

@@themcjoshow Best butteries I ever had were from Macduff

[@alanross1106]

Craig McAngus Asda Hamilton sell ones that come from Aberdeen area. They do well fired ones too. Murdoch Allan is the name. Better than the JG Ross ones.

[@jamespasifull3424]

I live in Derby, & I haven't had a buttery for nearly 10 years!! I'm definitely giving these a go! 😋

[@themcjoshow]

Go for it James! I’m not sure I could survive 10 years without a buttery! 😂

[@monkeymagic4555]

Wallopers on food!.....Interesting.....

[@Cernunnos777]

We call them cookies in Peterhead ;)

[@johntaggart1176]

Rowies.

[@milenaflores1535]

Thank you for the recipe!

[@worldcitizen2941]

I thought if the yeast touched the salt it would kill it?.... Oh well, I've just put my first lot in the oven. I don't think they'll turn out but practice makes perfect 😊

[@robokill387]

Nope, that's just an old wife's tale.

[@Bear-yh6cv]

Try chilling the butter/lard mix before each roll out

[@themcjoshow]

Thanks Steve, definitely a top tip! Someone else mentioned this a while back and I do it now. It makes all the difference.

[@aberloch5987]

Dig in Dave Cormack

[@applepiefacealana]

Closed captions are so confused here 😅💖

[@kevinwilliams8896]

The water temp is usually 40c/104f. hopefully that helps. I see you are struggling to roll out the dough ! try resting the dough for half an hour between folds. dough needs to rest. Ok it takes a bit longer but so what.

[@themcjoshow]

Awesome advice. I’ll follow this next time. Thanks Kev 🙏

[@craigdonald551]

It’s unpleasant because after you put on the butter/lard mixture you have to put in the fridge for half an hour before you roll it out again and do the same for every layer

[@ddbindustries]

Great tip Craig! I’ll be sure to follow that next time. They still tasted awesome 😉

[@Hunzarbigots]

Great vid. I'm originally from Peterhead and in addition to being called butteries many folk refer to them as cookies.

[@themcjoshow]

I have never heard them called that before! Another one to add to the list 😂

[@davidbgreensmith]

I was thinking how similar this looked to other laminated dough recipes, like croissants, but so much easier not having to mess around with sticking it in the fridge all the time. Curses!

[@simonblack9577]

Refrigerate between layers for 15mins