aberdeen butteries

lee clark

lee clark

21st November 2010
lee clark

aberdeen butteries

Aberdeen butteries, are mainly used for breakfast but great at anytime of the day


  • 250g White shortening
  • 75g Lard
  • 20g Salt
  • 50g Plain flour
  • 450g Strong flour
  • 20g Fresh yeast
  • 20g Granulated sugar
  • 300ml Tepid water


250g White shortening
75g Lard
20g Salt
50g Plain flour
Mix all ingredients together
Leave at room temperature so it is soft enough to work with.
450g Strong flour
20g Fresh yeast
20g Granulated sugar
300ml Tepid water
Place flour in a bowl and make a well in the centre.
Dissolve the yeast and sugar in the water add to the flour.
Knead dough for 10 minutes until smooth.
Cover bowl and leave to prove for 30-45 minutes.
Knock back and roll into a long rectangle shape. Divide fat mixture into 3 and spread over the rectangle.
Fold in half, roll back into the rectangle shape then spread over another third of the fat mixture.
Fold in half again and repeat with the last third of the fat.
Fold in half, roll out to flat slab and cut into rounds in desired size.
Place on baking sheet, cover with oiled cling film and prove for 30 minutes.
Bake at 220*c until golden brown.

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