Sunday, March 20, 2016

Aberdeenshire Rowies

I'd not made these for many years and eventually remembered what they were called, found the recipe and made them for post-church breakfast this morning. Some people asked for the recipe...
this is my version of the one in Elizabeth David's English(!) Bread and Yeast Cookery:
  • 500g white bread flour
  • 250g butter
  • 20g yeast
  • c300ml warm water
  • 3tsp salt
  • flour/cornflour for dusting
Cream the yeast and make dough with the flour, yeast, salt and water to make a soft dough.
Let rise for 30-45 minutes.
Cut the butter into cubes of around 6mm
Roll out dough thinly c 36x24cm
Place half the butter cubes evenly over the dough, fold up in thirds and turn.
Rest it in the fridge for c 15 mins.
Roll out again as before, scatter the remaining butter over it and again fold the dough.
Let rest for 15-30 mins in the fridge.
Roll out again and cut into around 50 pieces around 3cm square
Put on floured cooking trays - they won't expand much so don't need to be very widely spaced.
Let rise for 30mins.
Cook in 220C oven for 15-20 mins - the rowies will leak butter so the cooking trays will need a lip at the edge!
Cool on rack, I cooked them the day before and they re-warmed pretty well.

Recipes on the web suggest the authentic version is to have c 120g lard in addition to the butter and cream them together! This version is definitely tamer!

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