Scottish Recipes: Butterie Rowies

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Ingredients

1 lb flour; 1 oz yeast or 1/2 tablesp dried yeast; 1 tablesp sugar; 8 oz butter; 4 oz lard; 3/4 pt tepid water; a pinch of salt.

All utensils should be warm before starting. Makes about 15.

Mix the sifted flour and salt into a basin, then cream the yeast with the sugar.

When it has bubbled up add it to the flour with the water, which must be blood heat only.

Mix well, cover and set in a warm place until double the bulk, about thirty minutes.

Cream the butter and lard together and divide into three. Put the dough on to a floured board and roll out into a long strip.

Put the first third of fats in dots on to the top third of the pastry strip and fold over like an envelope, as if making flaky pastry.

Roll out, and do this twice more until all the butter mixture is used up.

Then roll out and cut into small oval shapes ( or small rounds ). Put on to a floured baking sheet with at least 2 in. between each one to allow for spreading.

Cover, as above, and leave to rise for three-quarters of a hour, then bake in a moderate to hot oven ( 375 degrees - 400 degrees/ Gas mark 5 - 6 ) for 20 minutes.