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Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

I’d never heard of Aberdeen butteries — or rowies, as they’re also called — before the fishing trip. The rest of the party warned me of the high fat content of these morning rolls, and the fat turned out to be lard as well as butter. My first impression was a sort of cross between naan bread and a croissant, but one thing I discovered is that they must be eaten warm or they ‘donae gi doon weel’.

While munching on my butteries, I was conjuring up all sorts of ideas for these little f