Aberdeen Butteries

1. 1

   Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.

2. 2

   Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.

3. 3

   Cream the butter and lard and divide into three portions.

4. 4

   Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.

5. 5

   Then spread one portion of the butter mixture over two thirds of the dough.

6. 6

   Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.

7. 7

   Allow to cool for 40 minutes.

8. 8

   Repeat stages 5-7 twice more.

9. 9

   Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.

10. 10

    Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

* Per serving · 4 servings · Values may vary.

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